Thursday, May 22, 2014

Paleo Italian Stuffed Peppers


I stuffed mushrooms the other night, and now peppers. I swear it was a coincidence! While my kids wouldn't have touched the shrooms with a 10-foot pole, though, this dish is very kid-friendly and a great family meal.

I used a combination of ground turkey and Italian sausage, but you could use all of either one or sub some ground beef in as well. I had also planned just to use diced tomatoes, but then found the filling a bit dry so added in some jarred marinara.

The kids had theirs with a little mozzarella melted on top, but I simply scattered mine with some pine nuts and thinly sliced basil. These had loads of flavor and everyone cleaned their plates!


Paleo Italian Stuffed Peppers

4 large yellow, orange and red bell peppers (halved and seeded)
1 medium diced onion
6 minced garlic cloves
2 medium plum tomatoes, chopped
1 lb. ground turkey
8 oz. Italian sausage, casings removed
1 cup organic marinara sauce
salt & pepper, to taste
1/4 tsp. crushed red pepper flakes
2 cups baby spinach, chopped
1/4 cup chopped basil
pine nuts & a little more chopped basil, for topping

Preheat oven to 350. Place peppers cut side down in a roasting pan or on a rimmed baking sheet. Bake for 15 minutes.

While the peppers are cooking, heat a little olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes.

Stir in garlic and tomatoes, cooking for a couple minutes more.

Add ground meat and sausage to pan, breaking it up with a wooden spoon. Stir to thoroughly mix and cook until meat is no longer pink.

Add marinara sauce to skillet and season to taste with salt, pepper and red pepper flakes. Cook for a couple of minutes more.

Stir in spinach and basil, cooking only until spinach is wilted and integrated into meat mixture.

After removing peppers from oven, turn them over and fill with stuffing. Bake for another 15 minutes.

Top with pine nuts and basil, if desired, before serving.

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