Gluten Free Stuffed Peppers Recipe!
It’s officially FALL. Happy October!
Tis the season of gourds, pumpkin patches, costumes, corn mazes, warm soups, and my favorite color – ORANGE!
I’ve already filled up a shopping cart or two with butternut squash, acorn squash, pumpkins, and plenty of garlic to keep away the vampires! (and the flu!)
But it’s easy to throw heavy cream and breadcrumbs into your fall foods.
That’s why I’m going to devote a lot time over the next few months to sending you all my favorite fall recipes via my email list (sign up on the right hand side of my blog.)
My husband and I try to stick to a low-carb, low-starch, non-processed foods diet.
Here’s our take on “Stuffed Peppers” you’ll LOVE.
And it’s pretty quick – I got mine done in less than 45 minutes!!
Gluten Free Stuffed Peppers
- 1# Ground Lamb
- 2 Carrots
- 1/2 Cauliflower
- 1 Sprig Oregano
- 4-6 Large Bell Peppers
- 4 Roma Tomatoes
- 1 Whole White or Sweet Onion
- 6 Cloves Garlic (minimum 😉
- Mozzarella Cheese (use vegan cheese if you’re dairy free)
- Optional: 4 Roasted Hatch Chiles
- Salt & Pepper
- Olive oil
- Boil 1/2 half cauliflower until just soft enough to put a fork through – don’t boil long enough to mash! I only boiled mine for 5 minutes!
- Strain and set aside cauliflower
- Set oven to 425 degrees
- In saute pan, saute diced onions in olive oil.
- Add peppers to oven and let bake until they’re tender, but not browning. Take them out in about 15 minutes – when tender but not burnt!
- Blend Roma tomatoes and garlic until a little finer than pico de gallo- like a chunky salsa texture with a little bit of salt.
- Add lamb and hatch green chiles to onions and sautéed onions.
- When lamb is almost completely cooked, add tomatoes and garlic.
- Then add the cauliflower – chopped very thin to replace rice. Cauliflower rice makes this MUCH more paleo friendly and low-carb!
- Now let the lamb, peppers, onions, cauliflower, tomatoes and other filling ingredients simmer uncovered for 5-10 minutes.
- Place oven on broil.
- Add peppers to oven and watch closely – broiling until nicely browned or even a bit charred on each side. My husband likes to keep the oven door open when doing this but I burn up so I just watch in the window 😉
- When peppers look nicely charred, remove from oven and place in a pan that will keep them upright. I use a bread pan.
- Now place peppers face-up in pan, fill with ingredients and cover with cheese. I can do three at a time in my little pan 😉
- Put the peppers back under the broiler until the cheese browns.
- Serve your delicious stuffed peppers over fresh mixed greens like I did 😉
- I also brewed a TON of SlimTea for my friends and I, which we put over ice and had to cut the heat of the hatch chiles in my version of this recipe. SlimTea causes a thermogenic response within your body, which helps burn fat FAST!
I made another ridiculously delicious meal with our leftover pepper.
I did a mixed green salad with honey mustard dressing and shaved carrots.
The honey mustard dressing is simply stone ground mustard, honey, olive oil, and a bit of salt and pepper.