Grain-Free Italian Stuffed Peppers
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These grain-free Italian stuffed peppers were a delicious way to use up my homegrown peppers this summer.
Here’s what I love about them:
- one complete meal, stuffed tidily into a beautiful bell pepper.
- perfect way to use up leftover bits of meats and veggies.
- easily stashed in the freezer and simple to reheat.
When you’ve got extra garden produce to use up or leftover meat and veggies hanging out in the fridge, stuffed peppers are the answer.
No leftovers on hand? No problem: stuffed peppers are also delicious made from scratch. In fact, the recipe below is a great place to start.
But remember: a stuffed pepper recipe is actually more of a loose guide. Feel free to substitute other meats or no meat at all, as well as alternative vegetables. If you’re a garlic fan, go ahead and increase the amount of cloves.
When it comes to filling stuffed peppers, the possibilities are endless. Basically, you’ll combine your choice of meat, veggies, seasonings, and (optionally) cheese.
If you tolerate grains, you may want to mix in cooked rice. For grain-free, try riced cauliflower instead.
Homegrown stuffed peppers
My favorite thing about these grain-free Italian stuffed peppers is that I can make them an almost completely homegrown meal. We raise the beef, veggies, and some of the seasonings right here on our farm in northern Virginia.
Maybe one day we’ll make our own cheese, but for now I’m happy with the raw cheese we’re able to source at a local grocery store.Print
Got extra garden produce to use up or leftover meat and veggies hanging out in the fridge? Grain-free Italian stuffed peppers are the answer.
- 8 medium bell peppers
- 2 tablespoons oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning (or add a heaping ½ teaspoon each of Rosemary, Basil, Parsley, Oregano, and Thyme)
- 1 pound ground beef (grass fed is best)
- 1 teaspoon unrefined sea salt
- 1 ½ cups riced cauliflower, cooked
- 1 15-ounce can diced tomatoes, drained (or 1–2 cups chopped fresh tomatoes)
- 1 cup shredded raw cheddar
- Optional: thinly sliced green onions or chopped fresh parsley, for garnish
- Preheat oven to 375°
- Remove the top of each pepper and set the tops aside. Discard seeds and membranes.
- Place the peppers in a baking dish and season inside with salt and pepper.
- Dice pepper tops and reserve for adding to the filling.
- In a large pan, heat the oil over medium heat. When hot, add diced onion and cook until softened.
- Add the diced pepper tops and cook briefly.
- Next, add the garlic and cook for about one minute, until fragrant.
- Add the ground beef and cook until brown.
- When the beef is almost browned, add the Italian seasoning and stir well to combine.
- When the beef is browned, remove from the heat and stir in riced cauliflower and drained (or fresh) tomatoes. Season as needed with salt and pepper.
- Next, divide the mixture evenly between the peppers.
- Top each pepper with shredded cheddar.
- Add 1 cup water to the baking dish, carefully pouring it between the peppers.
- Grease one side of a large sheet of tin foil and place this side down on top of the peppers. Cover tightly, securing all four sides to the baking dish.
- Bake for about 1 hour, until the peppers are softened, but not mushy. The filling should be heated through.
- If you want to get fancy, sprinkle thinly sliced green onion or chopped fresh parsley on top of each pepper before serving.
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