Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.
Monday, August 24, 2009
Stuffed Bell Peppers
5 bell peppers
1 medium onion
1 pound ground meat (we used buffalo)
grated cauliflower, optional
3-4 cloves of garlic
2 tsp cumin, or more!
Oregano or Mexican seasoning blend to taste (I use blends from Mountain Rose Herbs)
hot pepper, such as jalapeno (optional)
salt to taste
1/2 cup- 1 cup meat broth
cheese if you can have it to melt on top
To make the filling, heat some cooking oil or fat in a large skillet. Finely chop the onion and saute on low heat for about 5 minutes. Add the seasonings and crushed garlic cloves, and stir. If using hot or other peppers (such as Anaheim or Poblano for flavor) dice and add them now. Once these have cooked together, add the meat and saute until meat is just done. If you want "rice" in it too add some grated cauliflower about 5 minutes before the meat is done. Turn the heat off and mix in chopped cilantro, then taste and adjust the seasonings if needed.
Preheat the oven to 350 degrees. To prepare the peppers, you can either cut them in half lengthwise if they are long and thin, or cut the tops out if they are short and round (in the picture you can see one of each). Remove the seeds.
Oil the bottom of an oven-proof pan with a lid that is big enough to fit all of the peppers in a single layer on the bottom. Carefully fill each pepper or pepper half with filling and place open side up in the pan.
In a small bowl, mix together the broth and the tomato, chopped. Season with salt and crushed garlic if desired. Pour this mixture around the peppers. Place the lid on the pan and bake for 30-45 minutes. Melt cheese onto them at the end if desired. Delicious with fresh salsa and guacamole.
VARIATION: use a variety of chopped veggies instead of the meat for veggie-stuffed peppers.