Stuffed peppers have always been a go-to for me. The perfect pocket for a single serving of dinner, whether it be a stuffing of rice and black beans for a mexican flavor, or maybe quinoa and veggies for a lighter feeling supper; I’ve been a long time fan of using bell peppers as a favorite vehicle for a yummy meal.
For this recipe, I made the peppers grain-free and added an Italian twist with my favorite gluten-free//nitrate-free sausages and a heap of Mediterranean spices. What resulted was a dinner I have made again and again for the hubby and myself; we never seem to get tired of it!
The best part about this recipe is it makes at least two meals for us; sometimes even 3. It’s batch cooking at it’s easiest, and with a recipe this good neither of us complains about eating the same thing the next day.
Italian Stuffed Peppers
Serves 5-6
Please don’t be discouraged by the seemingly long list of ingredients- most of it is spices. This recipe comes together quickly and easily- I promise!
5-6 medium-sized peppers, steamed or par-cooked for 5-6 minutes until just soft
1 tbsp extra-virgin olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 medium zucchini, diced small
1 lb ground grass-fed beef
1 lb Italian ground sausage (gluten-free//nitrate-free)
1 cup kale, chopped small and packed
1 tsp parsley
1 tsp basil
1 tsp orgeano
1 tsp rosemary
1/2 tsp anise (fennel) seeds
1/2 tsp red pepper flakes
pinch nutmeg
6-oz can organic tomato paste
sea salt, to taste
1. Preheat oven to 375 degrees. Place peppers in a medium glass baking dish, packed in close. Set aside.
2. Heat olive oil in a large sautee pan. Add onions and garlic and cook until translucent. Add zucchini and cook until just softened.
3. Add beef and crumbled sausage; cook until browned and no longer pink. Add spices and stir well. Cook for 2 minutes.
4. Stir in tomato paste, followed by kale. Cook until kale is just wilted. Scoop mixture evenly into peppers.
5. Cover baking pan. Bake in preheated oven, covered, for 20 minutes. Remove cover and cook for about 5 minutes to brown tops. Serve!
What is your favorite way to stuff peppers?
xo
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