Super Easy Paleo Stuffed Peppers with Garlic Cauliflower “Rice” (Gluten Free)

Stuffed Pepper3

Entered in the 2015 Blogger Recipe Challenge – Submitted by Nutrifit Mama


5 small bell peppers
1 lb grass fed ground beef (for vegetarian option replace with lentils)
1 large onion
4 cloves garlic
1 packet Healthy Solutions Spice Blends Italian Meatballs
1 cup + 5 tbs your favorite pasta sauce
4 tbsp coconut oil
1 head cauliflower
1 tbsp vegan butter or ghee


Sauté onion and garlic over medium heat in 2 tbsp coconut oil until translucent. Remove half of the onion/garlic mixture and place aside in a small bowl. Add ground beef to frying pan. Cook until brown. Add 3 tsp Healthy Solutions Seasoning and 1 cup pasta sauce. Remove from heat.

Cut of tops of bell peppers and remove seeds. Stuff with meat mixture until they are each full. Place in 13 x 9 glass baking dish filled with 2 cups of water. Cover with aluminum foil.

Cook in oven at 365 degrees for 25-30 Minutes, removing aluminum foil after about 15 minutes. Keep an eye every couple minutes at that point, as it will brown on the top pretty quickly.

While peppers are baking, chop the head of Cauliflower, and process in a food processor for a few seconds at a time, until it resembles grains of rice. Add Onion/Garlic mixture, cauliflower, & 2 tsp Healthy Solutions Seasoning to a frying pan over medium high heat with 2 tbsp coconut oil. Cook for about 5 minutes, stirring constantly. Remove from heat and mix in a couple 1 TBS Vegan Butter or Ghee.

Serve Stuffed Peppers over bed of Cauliflower Rice. Top each pepper with a TBS of Pasta Sauce. Enjoy.


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