Stuffed peppers were a big part of my childhood. The traditional Bulgarian recipe includes a mixture of rice and ground meat, that I wanted to modify to low-carb version. So here is my paleo interpretation of Stuffed Peppers.
Here is the recipe:
6 yellow and orange bell peppers
2 lbs. of ground bison (or beef)
12-16 Kalamata olives (no pit)
21 oz mushrooms
2 garlic cloves
1/2 tsp of avocado oil
salt and pepper to taste
oregano, cumin, paprika
Avocado, Lime, Cilantro
Non-dairy or dairy cheese
Preheat oven to 400 F.
Chop the onion, garlic, mushrooms and tomatoes.In a pan brown the onions and garlic in avocado oil.
Add the chopped tomatoes and mushrooms and cook until almost soft.
In a separate pan cook the ground bison or ground beef until a little brown.
Combine the vegetables and ground bison in one pan
Season with salt, pepper, cumin, paprika and oregano, add fresh parsley
Cut the bell peppers in half and clean up the seeds
Fill up the peppers with the mixture and place in an slightly oiled cookie sheet
Bake for 20-30 minutes
Optional: Before taking out you can put some non-dairy or dairy cheese on top. Or you can top the peppers with a mixture of mashed avocado, squeezed lime, salt, pepper and fresh cilantro. (my favorite).
The recipe yields 12 halved stuffed peppers.
Leave a comment below when you try it!
Nutritional Info: One 1/2 stuffed pepper: 184cal, 17.8g Protein, 7.5g Carbs, 8.7g Fat.