Author Topic: Stuffed bell peppers  (Read 2862 times)

Offline aya156

  • Private
  • *
  • Posts: 3
  • Karma: 0
    • View Profile
Stuffed bell peppers
« on: September 24, 2014, 11:04:41 AM »
Bell peppers stuffed with minced meat stufing make a complete meal by itself but the meal can be well enchanced with potato/sweet potato mash.  You can find recipe here: 

Its gluten free, soy free, sugar free, dairy free. Paleo! :)

Offline Warren Dew

  • Global Moderator
  • General
  • ****
  • Posts: 5799
  • Karma: 371
    • View Profile
Re: Stuffed bell peppers
« Reply #1 on: September 24, 2014, 03:11:00 PM »
The stuffed peppers sound good, if you leave out the sweet potato.  Potatoes and sweet potatoes are just as much starchy neolithic agricultural crops as grains are, though.
« Last Edit: September 24, 2014, 03:12:47 PM by Warren Dew »

Offline Wingman

  • Private
  • *
  • Posts: 17
  • Karma: 2
    • View Profile
Re: Stuffed bell peppers
« Reply #2 on: January 13, 2015, 12:02:09 PM »
I've made this recipe for stuffed bell peppers several times and love it!  Since I work a lot, I use my slow cooker as often as possible, so this is a good slow cooker recipe for those who enjoy theirs as well.  :)

*Note* I tweaked the recipe a bit for my family's preference in taste. I used 12oz of tomato paste instead of 8 (2 6oz cans).  We enjoy having a bit more tomato flavor, since the sausage can be a bit strong in flavor.  I had to search a bit to find a tomato paste that only had tomato as the "ingredients", but was able to find some at Ralph's.  Also, I only use red and orange bell peppers for the "cups" since we tend to like the sweeter tasting peppers with the sausage filling. The first time I made this, we enjoyed the taste of the filling more when it was cooked inside a green bell pepper, but didn't care for the taste of the green pepper for the "cup" as much.  So, I now mince up a green bell pepper and add it to the filling.  It's perfect!  The green pepper seasons the filling, but allowing for the sweeter taste of the red/orange pepper "cup".  8)  One more thing, I like to saute the onion, garlic and bell pepper before mixing the filling.  It just kicks the flavor up a notch.