Stuffed Peppers

This is a regular weeknight dinner for me and my family, and a wonderful way to clean out the refrigerator. I make it a little different each time, but I always sauté ground beef or ground chicken and add whatever tomatoes I have on hand, and vegetables starting to go. Sauté in any assortment you like, but mine always includes onion and garlic, and add any other seasonal favorites like zucchini and mushrooms. Top with a tomato sauce and bake in the oven. If you are doing a grain free diet, it’s great just like this, but is also nice to add rice and top with a bit of parmesan. For vegans double up on the vegetables and onions. 

Stuffed Peppers

Serves 4

Ingredients

  • 4 Large red peppers
  • Olive oil
  • 1 Medium onion, chopped
  • 2 garlic cloves, chopped
  • 10 Large Shiitake Mushrooms, sliced
  • Kosher salt
  • Freshly ground black pepper
  • Cayenne Pepper, to taste
  • Combination of dried herbs, your preference
  • 1 lb ground beef *
  • 2 handfuls of spinach, chopped
  • 1 large can of Muir Glen Crushed Fire Roasted Tomatoes, or your favorite tomatoes

Cut the peppers in half from the stem down. Remove the seeds. Blanch for five minutes, then drain and cool.

Heat 2 Tbsp olive oil in a large sauté pan over medium-high heat until hot but not smoking. Sauté onions until translucent, then add garlic and cook for another minute, stirring. Add the mushrooms and sprinkle with a couple teaspoons salt. Add pepper and a bit of cayenne, to taste. This is a good time to add the herbs you love, and make the flavor your own. Stir and sauté until cooked throughly.

Add ground beef.* Stir and sauté. Once the beef is browned, break up the clumps–but don’t do that until the beef is browned. I use a potato masher and press to break up the clumps, but use whatever works for you. When beef is cooked thoroughly, add the spinach and cook until wilted. Add  1  1/2 cups tomatoes and stir until bubbly, then turn off the heat. Let cool.

With the remaining tomatoes, make a tomato sauce. Season the tomatoes with a bit of garlic powder, sprinkles of oregano and basil, or whatever you like. This is a great time to get creative add your favorite dried or fresh herbs.

Preheat oven to 350. Stuff the peppers with the meat mixture and top with tomato sauce. Bake for 20-25 minutes.

I did this as a paleo dish, but it would be lovely with the addition of cooked rice and topped with cheese.

*Can substitute chicken, pork, veal or a mixture

 

 

 

 

4 Comments

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  1. Ok. so this is happening tonight for dinner! Thanks so much for sharing – looks and sounds delicious xx

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  2. I was totally just thinking about making this for dinner for this week! Those look amazing! And I love your take with the shiitake mushrooms!

    • Kat – the great thing about a recipe like this is you can change it up a dozen different ways depending on what you like, whats in season and what you have on hand. Don’t get locked into a recipe. Don’t be afraid to experiment. I’d love to hear your spin on this dish!

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