Comfort Food Stuffed Peppers- Whole30

You guys. 

Growing up stuffed peppers were always a favorite. I always asked my mom to make them for my birthday, I make extra filling every time I make them because I love it and can eat it by the bowlful.

But the way my mom makes them and therefore the way I've always made them they have rice and corn and oh yes, Velveeta. Since completing my 1st Whole30 and cleaning up what I eat for months and months those ingredients are off my list. 

I've seen lots of recipes out there for Whole30 compliant stuffed peppers, and read through them but none seemed like they would even compare to my childhood favorite. So, I decided to just go for it and use the skills I've gained using different veggies in new ways and come up with my own. 

Its a winner! These have a great, rich texture. You might swear you're eating rice when you taste this filling. This recipe makes enough filling for 8 generous peppers-- but I just stuff 4 peppers and keep half of the filling (freeze it for next time, eat it for lunch with a salad, use it another night with some zoodles or a baked potato--I've done it all!)

Ingredients

2 pounds ground venison (or lean beef, or bison or whatever your red meat of choice is--mix it up if you want)

1/2 tsp garlic powder

4 red bell peppers tops, seeds and membranes removed (or 8 if you want to use all of the filling now!)

1 orange bell pepper, diced

1 medium squash, grated

1 medium zucchini, grated

1/2 onion, grated

1/2 head of cauliflower, grated

1 can organic tomato sauce ( I used Muir Glen from Publix)

1/2 cup organic Chicken Stock (I use the Kirkland's brand from Costco)

2 Tablespoons Coconut oil

1 Tablespoon Olive oil

Salt

Pepper

Method

Preaheat oven to 350, drizzle olive oil over prepped peppers and place them upside in a glass baking dish. Bake for 10-12 minutes.

Meanwhile melt coconut oil in a large saucepan or pasta pot over medium high heat to brown your meat, season with garlic powder and place a small skillet over medium heat.Add cauliflower and chicken stock to the skillet, cover and simmer, stirring occasionally. Brown meat then drain and set aside. In the same pot saute diced bell pepper, squash, zucchini and onion. 

Now is a good time to add salt and pepper to the veggies and the cauliflower simmering in the skillet.Remove the peppers from the oven and turn them over to let them get ready for the filling. 

Once the veggies are soft, return the browned meat to the pot and stir in tomato sauce. After combining, fold in your cooked cauliflower rice. Your filling is done!

Fill the peppers and pop them back into the 350 degree oven for 15-18 minutes. 

You can freeze the other half of the filling or use it for more meals this week! 

A classic.

Comfort food.

Whole30 Compliant AND delicious. 

7 veggies, protein and healthy fat in one delicious entree. 

Happy, happy, happy!