Food Friday – Awesome Stuffed Peppers

Welcome to the inaugural post for our Food Friday segment!

We really believe that following the Paleo lifestyle is the key to optimal health.  We promote it in our box and request our members who participate in our regular Paleo Potlucks bring Paleo entrees and sides dishes to share.  But changing dietary habits can be time consuming, confusing, and sometimes scary.  Researching recipes, hunting down obscure ingredients, or trying to figure out how to modify existing recipes you know your family already loves, takes time and energy.  Wouldn’t it be great to be able to pick a tried-and-true recipe guaranteed to feed your family the healthiest food possible?

That’s why we’ve decided to start sharing nourishing Paleo recipes every week.  Having a ready list of meals, snacks and desserts to pick from makes transitioning to the Paleo diet less intimidating. 

To kick things off, we’re sharing a great stuffed pepper recipe.  This recipe was cobbled together from two recipes my family already loves – stuffed peppers and shepherd’s pie.  I combined the recipes because while not technically on the “no-no” list, potatoes have a high starch content and are best reserved for special occasions or people who do a high-intensity workout daily to help with recovery.  This filling is a modified version of Michael Symon’s Cast-Iron Pork Pie recipe.  Be prepared for leftovers – this recipe makes A LOT of filling.    

Awesome Stuffed Peppers

  • 4 large bell peppers, halved, membranes and seeds discarded
  • 1 lb ground pork
  • 1 lb ground beef
  • 1/2 lb bacon, medium dice
  • 2 large onions, medium dice
  • 2 C. kale, roughly chopped
  • 1 C. celery, chopped
  • 1 C. carrot, chopped
  • 3 cloves garlic, chopped
  • Pinch of ground cinnamon
  • Large pinch of sea salt
  • Pinch of pepper
  • Pinch of ground nutmeg
  • 2 Tbsp tomato paste
  • splash of water
  • 1/2 C. fresh parsley, chopped
  • 1/2 C. celery leaves, chopped

Preheat oven to 375 F.

Place the bell pepper halves face down in a roasting dish and bake 10-15 minutes.  (You can skip this step if you want your peppers to have a firmer/raw consistency.)

In a large dutch oven or stock pot, brown ground pork, ground beef, and bacon.  Remove from pan and reserve.  Remove all but 1-2 Tbsp of grease.  Add onions, kale, celery, carrot, garlic, cinnamon, salt, pepper, nutmeg and tomato paste.  Cook 1-2 minutes to combine.  Add splash of water.  Cook an additional 4-5 minutes.  Return pork, beef and bacon mixture to pot.  Stir until blended with veggie mixture.  Add in parsley and celery leaves and remove from heat.

Remove bell peppers from oven and turn peppers over in dish.  Or place uncooked peppers in baking dish.  Spoon stuffing mixture into each one.  Return baking dish to oven and bake an additional 15-20 minutes.  Serve with a green salad.

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