OK… everyone has been raging about stuffed peppers in my office this week. For three days in a row, it’s all anyone can talk about.
“Ohhhh, my wife made these ground andouille sausage and quinoa stuffed peppers last night and they were amazing!”
“I saw a recipe on Pinterest for these brown rice and ground pork cheesy stuffed peppers I can’t wait to try!”
“Have I said stuffed peppers yet today? Stuffed peppers! Stuffed peppers! STUFFFFFFED PEPPPPPERS!!”
OK. I get it, Paleo gods, I get it. I need to make some Paleo-friendly stuffed peppers.
However, I work full-time and hate the thought of coming home at 6pm to clean, prep, and bake stuffed peppers for an hour …because, damn it, I’m starving when I get home from work. I want to CHOW DOWN!
So… it’s crockpot time. Time for the magic.
- 1 pound lean ground turkey
- 2 bunches of pearl onions
- 8 large bell peppers
- 1 cup raw button mushrooms
- 2 cups of Trader Joe’s organic marinara
- 1 cup red wine (of your choice)
- 6 tbsp ground garlic
- 6 tbsp ground chili powder
- 4 tbsp dried onion flakes (if you haven’t noticed, I add these to everything I cook)
- Non-stick Coconut Oil spray (I prefer Trader Joe’s)
In your crockpot, spray a thin layer of coconut oil to prevent searing/sticking. Clean your bell peppers, chopping the tops off and removing the seeds/insides. Place the bell peppers into the crockpot.
Now, in a large pan (I used a wok), spray your coconut spray (to prevent sticking) and put it on medium-high heat. Gentle saute your mushrooms (I chopped mine small), pearl onions, pepper caps (why waste them? dice ’em and add it in!) until they were nice and soft. Once tender, I added the raw ground turkey and seasoning.
After the turkey was cooked through, I added 1 cup of the marinara, mixing well.
While that cooked down, I mixed the remaining cup of marinara and the wine and poured it IN BETWEEN the peppers in the crockpot. The hope is that the fluid would help to poach the bell peppers, making them soft and sweet.
Once the meat mixture cooked down, I used a big spoon and (quite clumsily) stuffed the peppers in the crockpot.
Don’t those look AMAZING? Who needs grains? Not this girl!
Since the meat is cooked and I won’t be home until after 8pm tonight, I set the crockpot to LOW and to cook for three hours, then reset to “warm” so it would still be steamy warm when I get home.
Now, since my husband isn’t devout Paleo, I sprinkled a little low fat mozzarella and Parmesan on four of these to make them extra tasty for him, and I plan to enjoy mine with some freshly mashed avocado.
Needless to say, I can’t wait for my work day to end so I can go inhale these!
Bon appetit, my friends, and I’ll let you know how they turned out tomorrow!