Stuffed Bell Peppers Hardcore Paleo Recipes

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STUFFED BELL PEPPERS



Stuffed Bell Peppers image

Make and share this Stuffed Bell Peppers recipe from Food.com.

Provided by Evie3234

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

2 large red peppers (capsicum)
1/2 cup short-grain rice
1 tablespoon olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 tomatoes, chopped
1 cup finely grated cheddar cheese
1/4 cup finely grated parmesan cheese
1/4 cup chopped fresh basil
1/4 cup chopped parsley
salt
fresh ground black pepper

Steps:

  • Preheat oven to 180C degrees.
  • Cut peppers in half lengthways, and remove all the seeds and white membrane.
  • Cook the rice in large pan of boiling water until tender (about 12 minutes) Drain well and set aside in a mixing bowl to cool.
  • Heat the oil in a frying pan and cook onion until soft.
  • Add garlic and cook one more minute.
  • Add onion and garlic to the rice, along with all the remaining ingredients.
  • Mix everything together well, and season with salt and pepper.
  • Spoon the rice mixture into the pepper shells, and place them on an oven tray.
  • Bake for 30 minutes or until the peppers are soft and the filling is brown on top.
  • (Can be made with other coloured peppers).

Nutrition Facts : Calories 302.8, Fat 15, SaturatedFat 7.6, Cholesterol 35.2, Sodium 277.8, Carbohydrate 30.2, Fiber 3.4, Sugar 5.7, Protein 12.7

KETO STUFFED BELL PEPPERS



Keto Stuffed Bell Peppers image

If stuffed peppers loaded with ground beef and cheese take you back to your childhood, you're not alone. And if you want to enjoy keto (or low-carb) stuffed peppers, you've come to the right place! Giving up carbs doesn't mean ditching flavorful, beautiful dinners. With one or two simple switches, stuffed peppers can be Paleo, keto, low-carb deliciousness! Garnish with sliced avocado, sour cream, and/or a drizzle of olive oil.

Provided by Edible Times

Time 1h15m

Yield 4

Number Of Ingredients 11

1 cup frozen cauliflower rice
1 tablespoon olive oil
¼ small onion, diced
1 clove garlic, minced
1 pound ground beef
4 medium bell peppers
1 medium Roma tomatoes, diced
¾ cup grated Parmesan cheese, divided
½ cup tomato sauce
1 tablespoon chopped flat-leaf (Italian) parsley, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat a skillet over medium heat. Add cauliflower rice and saute until heated through, about 5 minutes. Set aside.
  • Heat oil in another skillet over medium-low heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Add ground beef and cook until browned, breaking it up into small pieces, 5 to 7 minutes.
  • While the meat cooks, trim tops off bell peppers and hollow out. Use a knife to level off the bottoms of any bell peppers that don't stand mostly upright. Take care not to create a hole in the bottom (if it happens, just fill the pepper with loads of cheese before adding the meat mixture). You can also simply slice the peppers in half lengthwise, leaving the stem on.
  • Stir cauliflower rice, tomatoes, 1/2 cup Parmesan cheese, tomato sauce, and parsley into the beef mixture and cook 2 to 3 minutes more. Season to your liking with salt and pepper.
  • Divide filling evenly among bell peppers and nestle them in a baking pan or line on a sheet pan. Top with remaining Parmesan.
  • Roast in the preheated oven until peppers are soft, 25 to 35 minutes.

Nutrition Facts : Calories 350.1 calories, Carbohydrate 11.8 g, Cholesterol 84.2 mg, Fat 21.6 g, Fiber 4.1 g, Protein 27.9 g, SaturatedFat 8.5 g, Sodium 473.7 mg, Sugar 4.8 g

STUFFED BELL PEPPERS - HARDCORE PALEO



Stuffed Bell Peppers - Hardcore Paleo image

This is a hardcore Paleo recipe (Loren Cordain's style of the Paleo diet). No salt, no sugar, no processed foods (i.e., nothing canned), no dairy, no grains, no yeast, no starchy vegetables. Yet delicious!

Provided by Goody2shz

Categories     Meat

Time 1h

Yield 4 whole stuffed peppers or 8 halves, 4 serving(s)

Number Of Ingredients 10

4 large bell peppers
2 tablespoons olive oil (or other preferred oil)
1 lb ground beef (grass-fed preferred)
3 tablespoons garlic, minced (or to taste)
1 onion, chopped
3 tomatoes, chopped
1 1/2 teaspoons mixed Italian herbs, crushed
1 1/2 teaspoons fennel seeds
1 pinch crushed red pepper flakes
black pepper, to taste

Steps:

  • Cut tops off green peppers. Remove seeds and membranes. Slice pepper in half from top to bottom (or leave whole if you prefer).
  • Remove edible portion of tops you just cut off and chop. Set aside.
  • Bring a large pot of filtered water to a boil and add green peppers. Boil, uncovered, for 5 minutes. Remove, drain well and arrange cut side up in a baking dish large enough to accommodate the peppers.
  • Preheat oven to 350°F.
  • Cook onions, peppers, tomatoes and garlic in hot oil in a large skillet until softened. Add ground beef and break up with wooden spoon. Sprinkle with Italian herbs, fennel seeds, crushed red peppers and black pepper. Mix well and continue to cook until meat is browned. Remove from heat.
  • Spoon meat mixture equally into bell peppers. Bake, covered, for 30 minutes.
  • Serve.
  • Also good the next day reheated or cold.

Nutrition Facts : Calories 375.8, Fat 24.4, SaturatedFat 7.7, Cholesterol 77.1, Sodium 87.3, Carbohydrate 16.2, Fiber 4.8, Sugar 7.6, Protein 24.1

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