Friday, August 29, 2014

Paleo Stuffed Pepper Casserole

I've been checking out some new-to-me paleo blogs lately, among them Plaid & Paleo. The caveman is so obsessed with stuffed mushrooms and peppers that I loved the idea of baking the latter into a casserole.

I had a busy day today and it was helpful to be able to quickly prep dinner and have my baking dish ready to go into the oven when I came home later on.

To make things even quicker I used a clean marina as opposed to running diced tomatoes through the blender. I still used a pretty hefty dose of salt, pepper and garlic powder just to make sure my meat had enough seasoning. Since I was just serving the caveman I also included some red pepper flakes for a little kick.

After about an hour in the oven the center of my casserole was still a little soft, so I simply put it under the broiler for a couple of minutes. We really liked the "crust" this created on the top layer. The caveman liked it enough he went back for thirds!

Paleo Stuffed Pepper Casserole
adapted from Plaid & Paleo

1 lb. grass-fed ground beef
2 minced shallots
1 tsp. olive oil
1 small head cauliflower, cut into florets
3 cups organic marinara
3 medium green peppers, chopped
2 tbs. worcestershire
salt, pepper and garlic powder (to taste)
1/2 tsp. crushed red pepper flakes
4 whisked eggs

Preheat oven to 375.

Heat olive oil in a large skillet over medium heat. Add beef and onions and cook until meat is no longer pink.

While meat is cooking, run cauliflower through a food processor to create "rice."

Add cauliflower to a large bowl along with chopped peppers and marinara sauce. Add cooked beef and shallots. Season with worcestershire, salt, pepper, garlic powder and pepper flakes. Mix well.

Stir in eggs and mix again. Spread mixture into a large casserole dish.

Bake at 375 for 50-60 minutes, or until firm. Finish casserole off under the broiler for a couple of minutes to crisp the topping, if desired.