Monday, January 5, 2015

Crock Pot Paleo Stuffed Peppers

I was really pleased with how these turned out! If your family is new to cauliflower rice, this is a great recipe with which to try them out on it. Since the "rice" is mixed in with all of the other ingredients you really can't tell it's not the real thing.

I did include cheese here, but I'm sure it would taste delicious without. You could also use any ground protein of your choosing. I had both dark meat ground turkey and grass-fed beef on hand so used a combination of the two.

Crock Pot Paleo Stuffed Peppers
adapted from The Recipe Critic

6 bell peppers, tops removed and membranes & seeds removed
1 lb. ground meat
5 thick cut bacon slices
1/2 chopped onion
14 oz. can organic diced tomatoes
1 cup riced cauliflower
2 tbs. gluten-free Worcestershire sauce
1 tsp. garlic powder
1 tsp. salt
1 tsp. black pepper
1 1/2 cups shredded raw cheddar
1/4 cup water

Combine ground meat, onion, tomatoes, cauliflower, Worcestershire sauce and seasoning in a large bowl. Stir in 1 cup cheese and mix well.

Cook bacon until crisp and crumble. Pour any excess bacon grease into meat mixture. Stir crispy bacon into meat mixture, reserving a couple of tbs. for topping.

Divide mixture evenly among peppers and place in crock pot (you might have some extra filling... I quickly cooked mine on the stove top so it wouldn't go to waste).

Pour water into bottom of crock pot around peppers. Cover and cook on high for 4 hours. During last 10 minutes of cooking, sprinkling with remaining cheese.

Sprinkle with remaining crumbled bacon before serving.

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