Monday, July 20, 2015

Paleo Stuffed bell pepper in tomato sauce (dairyfree, glutenfree, nutsfree, keto, paleo)

       On the nutrition side, bell peppers are a really good source of vitamin C, which is an essential and very powerful antioxidant. The red and orange ones, other than adding vibrant colors to the dish, are especially high in vitamin C compared to the green one. That makes bell peppers a really good choice for a diet high in micronutrients.

       Stuffed peppers have never failed me. I know most of you are eating without tomato sauce, baked in oven, but once you try this recipe you will never wont to go back to your old. Ok maybe when you get bored from this, but who knows if you will get bored.

      In my home country and specially in Est Europe we are making many times stuffed cabbage and peppers. For the filling we are using meat mixed with rice and onion, But how rice is not paleo friendly , I thought to replace with grated carrot and the result is really delicious even for those who do not follow the paleo diet.

half kg minced meat
1 large diced onion
2 cloves smashed garlic
3 large grated or blended carrot
1 1/5 tspn salt
1 tsp dill
1 1/5 tspn ground pepper
1 l tomato sauce
8-10 small bell pepper

1. In a big bowl mix the meat, salt, diced onion, garlic,dill, carrot and pepper and let it aside.

2. Wash the peppers and rinse them. Cut tops off green peppers. Remove seeds and membranes. Leave whole the peppers, do not slice in half.

3. Stuff good each peppers, place them in a big saucepan or pan. Pour the tomato sauce on it, add another tsp of dill and place a clean dish on the top of the peppers. On a medium heat cook it. When the water start to boil cover the pan with a lid and cook another 20 minutes, than you should remove the dish from the top. Add more water if needed. 
Cook aproximatly for 1 hour 20 minutes. After 1 hour you can taste it if is ready.



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