One of my favorite dishes made by my mom is stuffed bell peppers. She usually stuffs them with a combination of ground turkey, pork, rice and an array of spices. Last night I set out to make a similar meal. As much as I would have loved to stuff some rice into these cute little peppers, our Paleo diet was there in the back of my mind shaking its finger at me. Insert *sigh* here. It has been a bit of a rough week so some comfort carbs would have tasted amazingly. At least the rice would have been better for us than the pizza and beer combo my hubby kept dreaming about. I am happy to announce that we did not give into any of those amazing sounding food temptations. Instead we ate these cute little peppers filled with all kinds of Paleo goodness.
- 8 Medium – Small Bell Peppers
- 4 Tbsp Olive Oil
- 400 grams Ground Lean Turkey
- 400 grams Ground Pork
- 6 Tbsp White Onion (chopped)
- 1/4 Cup Celery (chopped finely)
- 8 Brown Mushrooms (chopped)
- 1 Can Diced Tomatoes (I used a 796ml can and strained it)
- 6 Sprigs Fresh Thyme
- 1 Garlic Clove (minced)
- 1 Tsp Cayenne
- 1 1/2 Tsp Paprika
- 1 1/2 Tsp Seasoning Salt
- 1 Tsp Fresh Ground Pepper
- 1 Tbsp Garlic Powder
- 1/4 cup Beef Broth
- 8 Tsp Almond Flour (for topping)
- Almond Slices (for topping)
- Wash your peppers, cut off the tops and remove the seeds.
- Pre-heat your oven to 425 degrees.
- Place your peppers cut side up on a lightly greased pan and fill the bottom with water.
- Bake them in the oven for about 15 minutes. Once the time expires remove them and let them cool.
- While the peppers are baking make your filling. In a large pan, brown your onions with the olive oil.
- Add in the meat along with the beef broth and stir constantly to break up the meat. (the broth with water will help break down the meat into small bits)
- When the meat is no longer pink, add in your celery, mushrooms, tomatoes, spices, thyme and garlic.
- Stir everything together for about 7 minutes to allow some of the liquid to evaporate.
- Remove from the heat and let it cool a few minutes.
- Stuff your peppers generously but be careful not to tear the peppers.
- Top each pepper with a bit of almond flour followed by the almond slices.
- Pour whatever liquid is left in the pan into the bottom of the baking dish. If nothing is left pour some water into the bottom just to make sure it is covered. This will prevent the bottoms of the peppers from burning and sticking.
- Place the peppers back in your baking dish and bake for 20 minutes.
Let them cool a bit before eating as the stuffing will be very hot.
A few months ago at my husband’s Beer Tasting Birthday Party one of our friends who happens to be an avid hunter put something in our freezer. The next morning while looking for hash browns in our freezer I stumbled upon a random tube of meat labeled “Wild Game”. I asked my husband where it came from and after a quick call we found out his friend had brought it over as a gift and that it was in fact ground venison. It has taken me until now to make a dish with this gift.
This meal came out of a craving for pasta, however, I wanted it to match the type of meat more so I opted for more rustic ingredients to make it more hearty tasting than your standard tomato sauce. The outcome was absolutely delicious and a great change from heavy pasta dishes that leave you belly up on the couch recuperating for half an hour after your meal. This is a wonderful rustic style sauce that can be served with noodles like I did, with rice or even just on it’s own as a stew or sorts. If you choose to serve just the sauce on its own this is also a great paleo dish!
- 1/2 Pound Ground Venison (Bison or another type of lean meat would work too)
- 2 Springs Fresh Rosemary (finely chopped)
- 4 Springs Fresh Thyme
- 1/2 a Sweet White Onion (Chopped)
- 4 Celery Sticks (Chopped)
- 3 Medium Carrots (Chopped)
- 1 Can Stewed Diced Tomatoes (I used unsalted)
- 8 Crimini Mushrooms (Chopped)
- 4 Tbsp Olive Oil
- 1 Cup Beef Broth (I used No MSG)
- 1 Large Organic Garlic Clove (Minced)
- 1 Tbsp Garlic Powder
- 1/2 Tbsp Cayenne Pepper
- 1/2 Tbsp Paprika
- 1/2 Tbsp Ground Pepper
- Seasoning Salt to taste
- 1 Cup Dry Red Wine (I used a Merlot)
- Tagliatelle Egg Noodles
- In a large pot heat up your oil then toss in your onions. Cook them until they are turning golden then toss in your garlic.
- Once the onions and garlic are golden toss in your meat and break it up so it doesn’t clump. Add your broth and bring to a boil (this will help break the meat up)
- Add in the seasonings, fresh rosemary and thyme. Cook and mix together for about 5 minutes.
- Remove excess juice from the can of tomatoes then add your carrots, celery and tomatoes into the pot. Cook for 5 more minutes.
- Add in your wine and mushrooms and mix everything together.
- Cook on low heat for 45 minutes – 1 hour to allow the wine to cook off and to allow the flavors to combine.
- While your sauce is cooking make your noodles. Bring a large pot of water to a boil and add a bit of oil and salt into the water. Put in your noodles and cook for about 10 minutes. This will give you al dente noodles. Strain them from the water and run cold water over them to prevent them from sticking.
- Once your sauce is done serve over the noodles.*Optional* You can garnish your dish with fresh parsley and shaved Parmesan cheese like I did.