We made it. We came out the other side of the holidays. Maybe some of us came refreshed. Others rugged and worn. A few just plain cold (yup! yup!). But here we are.
Comfort is always the name of the game after a lapse of time in the kitchen. And these paleo (optional) stuffed peppers never disappoint. They are easy to make. They are hearty.
The leftovers are worth everything.
To keep it paleo – do not add the cheese at the end. Otherwise, everything else in these peppers are paleo approved!
They are packed with lots of veggies (instead of rice). I start with browned mushrooms.
If you don’t like mushrooms, I got you.
I was not a fan of mushrooms until I learned to cook them properly. Golden brown, crisp mushrooms? Easy. Easy. It’s all about leaving them alone. Place them in a pan with some coconut oil or ghee and walk away. For 5-8 minutes. Do not touch them. Flip and repeat.
Hearty. Caramelized. Crisp.
This is a great recipe to clean out your pantry of vegetables that are about to go bad. And you all know how I feel about expiration dates. Zucchini? Carrots? Celery? Get in there.
To make this recipe super easy, I use an all natural marinara sauce from the jar. The same I use for my butternut squash lasagna.
I give you, the time saver:
I use the Arrabbiata because we like a kick of spice but they also have a mild marinara sauce.
Prep your bell peppers by removing the tops.
Stuff and bake.
Let’s eat! I usually cut these in half because they are that hearty! Half for dinner & half for lunch the next day. It is all the good feelings.
Welcome! I'm Bri! Accidental home cook. Lover of gathering people around a table over a meal. Author of Come & Eat (September 2017). What I really want is to pull out a chair for you at my table. But until then, I hope you stay awhile and enjoy my stories + recipes!
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