There is a great recipe that I have gone back to over and over for stuffed peppers in “Practical Paleo” by Diane Sanfilippo. It is basic and tasty and good for you! Easy to prepare ahead, even to have in the freezer.
I am always wanting an additional flavor punch. OK. I can’t help but tinker with recipes sometimes.
So with the addition of Chorizo for flavor punch, and spinach for extra veggies, and cumin and double the garlic? OH you just have to make this, it is so good!
Here’s what:
My Twist on Stuffed Peppers:
Preheat your oven to 375 degrees. While doing that, halve and remove seeds from 3-4 red bell peppers. Place these in a large pyrex dish, flesh side up, and roast for 20 minutes. Take them out and let them cool enough to handle….flip over and they are ready to stuff.
The Filling!
1 pound grassfed ground beef
1 pound organic chorizo (I use a veal chorizo)
begin browning these two ingredients in a large skillet.
As the meat browns, add:
1 onion, diced
8-10 cloves of garlic
salt and pepper
1/4+ tsp red pepper flakes (depends or your heat pleasure!)
Keep moving it all around in the pan, browning the meat and onions as you go.
Add in 1/2 tsp or more dried basil and oregano
add 1/4 tsp cumin
Add in 1 can fire roasted diced organic tomatoes
Add in several handfuls of baby spinach (fresh). Up to 10 oz.
as the spinach wilts, turn off the heat….this part is done!
You can add in some fresh basil leaves at this point as well.
Fill your roasted peppers with the meat mixture, and any extra meat just tuck in around the peppers, someone will eat it!
Put back in the over at the same heat for another 15-20 minutes to heat through and let the flavors meld. (Especially tasty the next day!)
Because of the flavors involved, you can push this as mexican food or italian…maybe this is fusion? I don’t know. But it is a meal in itself. Or you can dice a little avocado on top! Or serve with a salad!
So dern good. You need to try this one!
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