Bell Peppers are a great source of vitamin C which is a powerful antioxidant, important for immunity!
Ingredients
8 small pepper(s)
Red bell pepper
(tops and seeds removed – reserve tops)
500 gm
Beef, ground
(or ground turkey)
200 gm
Italian pork sausage
1 onion(s)
Sweet onion
(chopped)
1 can (14 oz)
Fire Roasted Diced Tomatoes
(or any other kind you like)
1 cup
Cauliflower crumbles/rice
2 clove(s)
Garlic
(finely minced)
3 tbsp
Italian herb seasoning, McCormick
1/2 tsp
Hot pepper (chili) flakes
(add more if you like it spicier)
1 dash
Salt and pepper
(to taste)
1/2 cup
Cilantro (coriander)
(chopped; or parsley)
Instructions
Preheat oven to 160º C (350º F). Cut tops off peppers and remove seeds. Keep tops and chop them (minus the stem) and set the pieces aside.
Chop onion, and mince garlic cloves.
In a saucepan over medium heat, sauté onion and chopped pepper tops in a little olive oil about 5 minutes until onions are tender, then add the garlic.
In the same saucepan, add ground beef (or turkey) and pork sausage to the mix and cook everything together until the meat is browned.
Next, add the fire-roasted tomatoes and can of tomato sauce to the same saucepan, and stir.
Add dry seasonings, 1 cup of cauliflower rice, and chopped cilantro/parsley.
In a Pyrex or similar baking dish, spread a little of the sauce across the bottom and set the pepper shells inside
Taste your stuffing mixture in the saucepan one last time and add any additional salt, pepper and/or chilli pepper flakes if needed.
Spoon stuffing mixture into peppers.
Bake about 30-40 minutes at 350º F uncovered to heat through (oven times and temperatures may vary).
![Paleo Stuffed Bell Peppers [BN]](/media/recipe/2018/01/lj6oid0ahm73pbt9f8qk.jpeg)
