Paleo Slow Cooker Stuffed Peppers
Sometimes you just crave a hearty savory meal at the end of your day. Our dear friend, Helen, makes a traditional Croatian stuffed peppers recipe that is to die for! This recipe carries the nostalgia of a traditional stuffed peppers recipe but replaces the rice with a low-carb favorite; riced cauliflower. This recipe is Paleo, Dairy-Free, Whole-30, and Keto friendly.
To ensure a melt in your mouth stuffed pepper, I place the peppers in a microwaveable dish with some water to heat them up for just enough time to begin the softening process.
Lastly, I try to lessen the mess and stress, so I use frozen riced cauliflower bags when I make this recipe, however, if you have a head of cauliflower you can certainly blend until riced. A good point to mention is that riced cauliflower is usually pretty bland. It is important to season liberally every step of the way.
This recipe is perfect for a family meal which will soon become a family favorite! This dish can totally be made the night before and reheated the next day. The flavors meld even more overnight!
Ingredients
2lbs 80/20 Ground Beef
7 Bell Peppers (Assortment of Red, Green, & Yellow); Whole
2 10oz Frozen Packages of Riced Cauliflower or Head of Cauliflower Florets; Riced
1 Small Onion
1 8oz Package of White Mushrooms
8 Garlic Cloves; Peeled
1/4 Bunch of Flat Leaf Parsley
2 15oz Canned Tomato Sauce
2 Tablespoons of Sweet Paprika
2 Tablespoons of Onion Powder
2 Tablespoons of Garlic Powder
1 Teaspoon of Dried Oregano
1 Teaspoon of Coconut Sugar (Optional)
Pinch of Cumin Powder
Pinch of Red Pepper Flakes
4 Tablespoons of Olive Oil, Chicken Grease, Animal Fat, or Other
1-1/4 Cup of Water
Salt & Pepper to Taste
Garnish with Flat Leaf Parsley (Optional)
Slow Cooker
Large Sauté Pan
Medium Casserole Dish
Large Bowl
Blender or Food Processor
Serves: 4 - 6 People
Prep Time: 45 Minutes
Slow Cooker Time: 4 Hours
Serve w/: Salad
Directions
Cut the top portion of each of your bell peppers making sure to keep most of your peppers intact. Remove the seeds and rinse the inside and outside of the pepper.
In a medium microwave-safe casserole dish or bowl, add 1 cup of water and place all the peppers standing up in the dish. Microwave your dish for about 4-5 minutes until peppers begin to soften.
In a blender or food processor, add the leftover tops of the bell peppers (except for the stems), mushrooms, parsley, and onion. Then blend until completely minced.
In a large sauté pan, add olive oil on Medium-high and cook ground beef until cooked. Be sure to add 1 tablespoon of your garlic powder, onion powder, followed by your cumin powder, red pepper flakes, 2 tablespoons of your paprika, salt & pepper.
While meat is cooking, heat up your frozen riced cauliflower packages in the microwave. Approximately 4 mins per bag.
In a large bowl, add the cooked ground beef, minced vegetable mixture, and cauliflower rice. Season with more salt & pepper. Mix well.
In the same sauté pan that you cooked the ground beef, add more olive oil and cook garlic for 1 minute or just until fragrant. Add the tomato sauce and coconut sugar, then what’s left of the oregano, onion powder, garlic powder, paprika, salt & pepper on medium heat. Cook for 2 minutes until tomato sauce is well-combined and bubbling.
In your slow cooker, add a thin layer of tomato sauce on the bottom, add your peppers upright in your slow cooker.
Start by adding a tablespoonful of your cooked tomato sauce to the bottom of each pepper. Then add your ground beef mixture to all of your peppers. Top your peppers with the rest of your cooked tomato sauce. If you need a bit more liquid, add 1/4 cup of water around your peppers. Finish the tops of your peppers with another dash of salt & pepper before adding your slow cooker lid.
Set your pressure cooker to 4 hours on High. Then leave your slow cooker to cook until ready to serve! Let your stuffed peppers cool for 10 minutes or so before serving since they will be piping hot. Garnish with more parsley and Enjoy!