Veggie loaded goodness right here. My spin on a traditional stuffed pepper makes these beauties extra nourishing and so flavorful. I made enough filling to be able to stuff 11 medium peppers and then we had these for 2 nights and a lunch. You could also freeze extras and slow cook or bake at a later time.
8-12 bell peppers
1 pound of organic and pastured ground beef. If you want to make these #plantbased or #vegan I like to use sprouted lentils or black beans in place of the meat. Cannellini would be awesome too!
1 onion, diced
5-27 cloves of fresh garlic, crushed
2 Tbsp tomato paste
1 eighteen oz jar of diced tomatoes
1 sixteen oz bag frozen chopped spinach
2 twelve oz bags frozen riced cauliflower
1/4-1 tsp ground turmeric
1/2 tsp each – garlic, onion, paprika
1/4 tsp each – dry mustard & coriander
1 tsp cumin
Salt and pepper to taste
Optional cheese or cheesy substitute for topping. Some of ours had parmigiano reggiano, some had @miyokoscreamery vegan cheddar, and some had no cheese. I wanna make my #alltvegancheesesauce for mine next time.
Brown meat if using.
Sweat the onion.
Make a well in the center of the pan and add a touch of oil if needed. Toast the turmeric for 1-2 minutes. Stir.
Add the tomato paste to the same well and toast that too. Stir.
Add in the garlic and let cook for a minute or so.
Add in everything else.
Bring to a boil. Lower to simmer. Let simmer at least 20 minutes to let the flavors marry and up to several hours covered and stirring occasionally.
Hollow out some bell peppers. Stuff them with your filling. Put in an oven safe pan or dish. Bake at 350° for 30-45 minutes. I served ours with #alltinstantpotmashedpotatoes but mashed or roasted sweet potatoes would be amazing too.
You can freeze extra filling and stuff peppers with them later or even stuff peppers and freeze in air tight bags and then slow cook for a few hours or roast at 350° for an hour-ish at a later time.