Sometimes I go to Costco (a large warehouse store) and purchase food that, unfortunately, has to bought in bulk.
I always seem to pick up a package of 6 peppers and thus this paleo Stuffed Bell Pepper recipe. My go-to book for vegetables is called 1000 Vegan Recipes which has some really great recipes. (Doesn’t the phrase Bell Pepper make you think of the limerick “Peter Piper Picked A Pack of Pickled Peppers?”) (laughing)
I adapted the recipe, especially removing the beans, and present it to you below.
Feel free to substitute yellow or green peppers ~ as long as it’s a fairly large pepper, it should work fine for you. Although I don’t have a preference in peppers, I realize some people do.
- 2 large red bell peppers
- 2 tablespoons olive oil
- 1 small yellow onion, minced
- 2 garlic cloves, minced
- 12 ounces mushrooms, lightly rinsed, patted dry and chopped
- 1/2 cup finely chopped walnuts
- 1/2 cup finely chopped pecans
- 1 tablespoons dried parsley
- 1 tablespoon dried dill
- 1/4 cup dry flax meal
- 1/4 cup chia seeds
- Salt and Pepper to taste
- Cut the bell peppers in half lengthwise and remove the seeds and membranes.
- Cook the peppers in a pot of boiling water to soften ~ about 3 to 4 minutes, then drain and set aside.
- Preheat the oven to 375º Fahrenheit and lightly oil a 9×13 inch baking pan and set it aside.
- In a large skillet, heat the oil over medium heat then add the onion, cover and cook until it’s softened.
- Add the garlic and mushrooms and cook, uncovered, for 5 additional minutes.
- Add the walnuts, pecans, parsley, dill, half the flax meal and the chia seeds to the mushroom mixture then season with salt and pepper and let this cook through for another 5 minutes.
- Stuff the softened pepper halves with enough of the stuffing mixture to fill the peppers then arrange the stuffing side up in the prepared baking pan.
- Cover with foil, bake for 20 minutes then uncover, sprinkle with the remaining flax meal and continue baking until the peppers are hot ~ about 10 minutes longer.
This was truly delicious! I paired this with a Spinach Turkey Frittata (although I substituted beef instead of turkey) and it was perfect.
Adapted from the recipe found at 1,000 Vegan Recipes, Pg. 335, to paleo-ize.
For additional paleo recipes, click here.