These are like, the best meal ever. Tons of meat and veggies all in the same recipient, which just makes it so easy to stuff it in your face when you’re hungry. And if you want to be good, you can have more veggies on the side, but you certainly don’t have to. The first time I did these, I used the recipe from PaleoPot. But as much as I LOVE my slow cooker, it doesn’t give the peppers that charred, roasted taste. So this time around, I used the oven.
Speaking of which, OMG, my oven. Words cannot properly describe how much it drives me crazy. The light blew out maybe 2 years ago, and it refuses to cook things at the correct temperature even though the temperature inside it is correct. I checked. I got an oven thermometer and put that thing in my oven to see if the temperature was lower than it was supposed to be, but no! Sometimes it’s actually higher! Even thought if a recipe calls to cook something at 350 degrees for 20 minutes, I have to cook it for an extra 5-10 mins! ARGH! I need a new oven. But first I need a new fridge. Let’s not get into my problems with my fridge. That’s going to have to be a story for another post.
Sorry there are no pictures for this post either, guys. I didn’t think to take pics after these beauts were done. Instead, we just ate them all. You’ll have to use your imagination.
Ground Turkey and Cauliflower Stuffed Peppers
- 1lb Ground Turkey (though this can actually be any ground meat, just depends what you feel like)
- 1 medium cauliflower
- 5 bell peppers (get different colors for fun!)
- 3 cloves of garlic.
- 1 onion, diced.
- 1 can tomato paste
First you’ll have to make cauliflower rice. Cut up your cauliflower into manageable bite size, discarding the leaves and the thick stem, and pulse it in the food processor until you get a rice-like consistency. Heat a skillet over medium heat with a bit of EEOV, and sautee the onions and garlic. Once they start to become translucent (5-10 mins), add the ground beef. Let that cook until it starts browning, then add the cauliflower rice. Spice it up any way you like (I put in a bit of salt, pepper, sage, chili powder, cumin, paprika; be creative and keep on tasting until you find yourself saying “Hmmm… Yummy…”). Add the the tomato paste and stir to combine. Take off the heat and set in a tupperware to cool.
Preheat the oven to 350F. Take your bell peppers, wash them, cut them in half and de-seed them. Once they are clean of seeds, stuff them with the amazing mixture you just did. Put them in an oven safe dish (it’s okay if they’re a little crowded) and roast them for 20-25 minutes or until the peppers start charring (black on the edges). Keep checking them to make sure you don’t burn them!
|Garlic||5.99/lb||3 clove (0.03lb)||$0.18|
|Tomato Paste||$0.89||1 can||$0.89|
|Onion||$1.49/bag (5 per bag)||1||$0.3|
|Green Bell Peppers||$1.99/lb||1.06lb (2 peppers)||$2.11|
|Yellow Bell Peppers||$4.99/lb||0.49lb (1 pepper)||$2.45|
|Orange Bell Peppers||$4.99/lb||0.97lb (2 peppers)||$4.84|
Total spent: $20.15
Total servings: 10
Total per serving: $2.15
Enjoy the yumminess!!