SAVORY STUFFED PEPPERS


Spicy, creamy and savory stuffed peppers make great lunches or dinners. These handfuls of happiness reheat easily and are easy to portion out servings. The traditional recipe uses rice, but it is not missed in our recipe. By deleting the rice it will keep your blood sugar levels from spiking as much.

Allergens and substitutions: To avoid dairy omit the parmesan cheese and replace the butter with olive oil.

 

HEALING BENEFITS

Bell peppers deliver on flavor, vitamin C and digestive fiber. This nightshade vegetable also has beneficial antioxidants for good heart and eye health. All bell peppers are heavily fertilized which is why they are on the Dirty Dozen list, so only buy organic. Here it is worth the extra money to reduce your intake to potential toxins.

 

Turkey is an excellent source of lean meat. A 4 oz (1/4 lb) piece of turkey meat can provide 65% of your daily protein needs. Turkey has vitamin B6 and B12, selenium and tryptophan. Since tryptophan is one of the building blocks for serotonin, it can cause sleepiness after eating. Serotonin is a neurotransmitter and believed to be a contributor to our well-being and happiness. Only buy turkey (and poultry) that is raised without antibiotics to get truly healthy meat.

 

Avocados are a fruit, not a vegetable. And it has the highest fat content of any fruit on the planet. However, the avocado’s fat is quite healthy and is packed with healing omega-3’s which are good for relieving arthritis and lubricating joints. It is also rich in antioxidants and potassium, which can help lower blood pressure. Don’t let the false “conventional wisdom” of the low-fat movement make you miss one of the most versatile and creamy fruits out there. Avocado is on the Clean Fifteen list, so it is okay to buy this conventionally grown to save some money.

 

PUTTING IT ALTOGETHER

Follow the instructions below to make this savory meal. Look for the time-saving mirepoix at Trader Joe’s. It already has the French base of onions, celery and carrots neatly diced up. The celery is unfortunately not organic in this mix but it is a small trade-off for the convenience factor. Substitute this entire 14.5 oz container for the onion, celery and carrot called for in this recipe.

It’s good practice to pull out all the pots and pans you need before cooking. Likewise, pulling out the ingredients you need to measure or chop beforehand will simplify your cooking. The French call this practice mise en place which translates to “putting in place”. It is practiced in restaurants and taught to chefs in culinary school.

Stuffed Peppers Ingredients Low Carb LCHF

Preheat your oven to 350°F. Bring a large skillet up to medium heat on your stove-top. Add the butter or ghee to melt. Once melted add the onion or mirepoix, if using. Allow to brown for 3-5 minutes. Add the ground turkey or beef, if using. Cook the meat for another 5 minutes and use a wooden spoon to break up the meat into smaller bits. Once the turkey has browned, add the salt and 21 Season Salute spice mix. If you’re using beef, you will need to drain the water and fat off of it with a lid before adding the spices. Return to the heat for a few minutes.

Substitution: If you can find 100% grass-fed beef, that can be used in place of the ground turkey (raised without antibiotics). It is what is pictured in the recipe here. Quality beef is actually lean in the nutrition counts and good for you. Cows that eat grass have higher amounts of healthy omega-3 fats while corn and antibiotic/hormone fed cows are low in good fats and higher in the inflammatory omega-6 fats.

 

Next add the carrots, celery and canned tomatoes to the same pan. Return to the heat and cook for another 5 minutes. Stir frequently to prevent uneven cooking.

 

The traditional recipe calls for cutting the tops off the peppers. I find this makes the peppers hard to keep upright while cooking, so I slice them in half instead. Using a sharp paring knife, cut the center cores of the peppers out and discard. Once I have made this cut, it is possible to just pull everything out with your fingers. This step can be done while the meat is cooking in the pan.

 

Place your pepper halves in a baking dish or on a cookie sheet. Spray or brush your peppers with a light layer of olive oil.

 

Evenly fill the peppers with the meat mixture. Take care to push everything deep into the peppers. It is okay if some of the meat is overflowing from the top. Cover the peppers with some foil, if you have some. Place in the oven to cook for 30 minutes. Remove from the oven and cover with the parmesan cheese, if using. Return to the oven, uncovered, and cook for another 15 minutes. Top with slices of avocado and enjoy when hot. Store the remaining peppers in your refrigerator and reheat in a toaster oven or microwave.

 

SAVORY STUFFED PEPPERS
 
Prep time
Cook time
Total time
 
Spicy, creamy and savory stuffed peppers make great lunches or dinners. These handfuls of happiness reheat easily and are easy to portion out servings. The traditional recipe uses rice, but it is not missed in our recipe. By deleting the rice it will keep your blood sugar levels from spiking as much.
Author:
Recipe type: Entree
Cuisine: American
Serves: 12 halves
Ingredients
  • Ground Turkey, NO ANTIBIOTICS, 1.5lb
  • Fire Roasted Tomatoes, ½ Can
  • Bell Peppers, ORGANIC, 3X
  • Onion, diced, ½X
  • Carrots, diced, ¼ lb (4 oz)
  • Celery Stalks, ORGANIC, diced, 2X OR Mirepoix, 14.5 oz
  • Avocado, Sliced, 1X
  • TJ's 21 Season Salute, 4 tsp
  • Sea Salt, ½ tsp
  • Butter or Ghee, 4 tbsp
  • Optional: Parmesan Cheese, 8 tbsp
Instructions
  1. Preheat your oven to 350°F.
  2. Bring a large skillet up to medium heat on your stove-top. Add half the butter or ghee to melt. Once melted add the onion or mirepoix, if using. Allow to brown for 3-5 minutes.
  3. Add the ground turkey or beef, if using. Cook the meat for another 5 minutes and use a wooden spoon to break up the meat into smaller bits.
  4. Once the turkey has browned, add the salt and 21 Season Salute spice mix. If you’re using beef, you will need to drain the water and fat off of it with a lid before adding the spices. Return to the heat for a few minutes.
  5. Next add the remaining butter, carrots, celery and canned tomatoes to the same pan. Return to the heat and cook for another 5 minutes. Stir frequently to prevent uneven cooking.
  6. Half and clean the peppers.
  7. Place your pepper halves in a baking dish or on a cookie sheet. Spray or brush your peppers with a light layer of olive oil.
  8. Evenly fill the peppers with the meat mixture. Take care to push everything deep into the peppers. It is okay if some of the meat is overflowing from the top. Cover the peppers with some foil, if you have some. Place in the oven to cook for 30 minutes.
  9. Remove from the oven and cover with the parmesan cheese, if using. Return to the oven, uncovered, and cook for another 15 minutes.
  10. Top with slices of avocado and enjoy when hot.

 

Photo by Sharunas Jurevic and liz west.[/two_third]

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