One Pot Stuffed Peppers
I love stuffed peppers! They are one of the most versatile meals out there!
These were exceptionally good and easy - Because All I used was one POT! *
Ingredients
1 lb Grass Fed Beef
3-4 Bell Peppers (Any color of choice, I love Red Ones!)
1 Cup Diced Mushrooms
1/2 Cup Diced Carrots
1/2 Cup Diced Red Pepper
1 Jalapeno Diced into small pieces
1/2 Cup Green Onions
1/4 Pumpkin Seeds
Handful of Arugula
1/2 Cup of Left over Quinoa (Could use Rice, Beans, etc - whatever you have)
1/2 Cup Of Pasta Sauce of liking - I used a Butternut Squash (Because it was in my fridge)
1/2 Cup Of Shredded Cheese - Optional
1/2 - 1 Cup Bone Broth or Water
Salt & Pepper
Salt Free - Herb All Purpose Seasoning (I use Paleo Powder) Link Below
Coconut Aminos - Optional
I would highly recommend using a cast iron dutch oven for this recipe as it will help it cook quickly and reduce the need for aluminum foil!
The thing I love the most about Stuffed peppers, is you can honestly make any adjustments and substitute and it will turn out amazing. This recipe was intended to be using up left over rice/quinoa if you don’t have left overs it will take a little more time and you will need to use 2 pots, so please keep that in mind.
I sauteed the beef in the dutch oven until brown. Prepared a plate with a couple of paper towels and dished out the cooked beef onto the plate with the towels (Our ground beef tends to be much fatter than I prefer, so I like to drain off some fat). I left the remaining fat in the dutch oven to saute my veggies! I tossed in the carrots, mushrooms, red pepper and jalapeno sprinkled with salt and pepper and cooked on medium heat until slightly soft. I reduced heat to low then added the green onions cooked for a couple of minutes and added the beef back in along with the quinoa. I then sprinkled the mixture with the herb seasoning and let cook together on low for 5 minutes to blend flavors.
Pre-Heat Oven to 350 Degrees
Meanwhile; I washed my red peppers and cut out the core. I like to keep the peppers whole versus cutting in half, do whichever you prefer.
I went back to the meat/veggie mixture and added the pumpkin seeds and handful of arugula and placed into a large bowl.
Now- Fill your peppers! I stuffed up these peppers with as much filling as I could and put back into the dutch oven. I would have preferred to use bone broth in the pan, but I did not have any. So I added a 1/2 cup of water to the bottom of the pan, this is to help steam the peppers and keep the bottom from burning.
Cover with lid and bake for approx 45 Minutes. I would highly recommend checking in on the peppers to make sure the liquid on the bottom has not evaporated. If it has, add some more.
Around 45 Minutes, I topped with some butternut squash sauce, and sprinkled with some shredded cheese and turned the oven on broil to melt the cheese. Yummm!!
I served this up with a green salad and drizzled with Coconut Aminos!
Enjoy!!
