Stuffed Bell Peppers
I loved stuffed bell peppers. It’s one of my favorite dishes and my mother in law made some a couple of weeks ago which gave me an idea of making a paleo version. I modified her recipe by taking out the rice and it ended up being terrific. My husband raved about it and said it was one of the best things to come out of our kitchen. But I should caveat that with the fact that he says that with a lot of my dishes, so much so that he is starting to remind me of Ina Garten’s husband, Jeff, who takes a bite from one of Ina’s dishes at the end of a Barefoot Contessa show and always acts like he just took a bite out of heaven. But I’ll take a thumbs up any day.
Makes 4-6 servings
5 bell peppers of your choice (I love all but green)
1lb ground beef
1 large sweet onion, diced
8oz sliced and diced mushrooms
3 medium tomatoes, diced
3oz tomato paste
1 tablespoon minced garlic
1 tablespoon Sriracha (optional)
Preheat oven to 350 degrees.
Cut the top of each bell pepper about one inch from the top and remove seeds in the center. Add the bell peppers in a boiling pot of water for 4-5 minutes until tender. Drain and set aside to cool.
In a large pan on medium heat, saute your chopped onions and mushrooms for roughly 5 minutes until browned. Add ground beef and stir until lightly browned, not fully cooked. Reduce heat to low and then add the minced garlic, tomato paste and diced tomatoes and stir thoroughly.
In a medium sized baking dish, line up your peppers so they are standing upright. Fill in your bell peppers with the meat and vegetable mixture. Add 1/3 cup of water to the bottom of your baking dish. Place in oven and bake for 35-40 minutes (or even longer depending on how tender you like your bell peppers). You can serve immediately (but these are my favorite as leftovers). Enjoy!