Last week I made stuffed peppers with buffalo meat, which was a mistake in and of itself, and we all agreed that the mixture was too runny and it tasted like any old ground meat recipe. So Round #2, tonight I made the stuffed pepper recipe again. This attempt was a totally different story. First, I used ground beef, that was key. Second, the crushed tomatoes I opened last week for the failed recipe were still fresh to used and I measured them instead of pouring them in haphazardly. Third, I considered what it was that my kids liked about stuffed peppers, the traditional way. I needed to add some texture and they needed that savory taste (aka umami, which is one of the 5 basic tastes). It was still a little of this and a little of that, but I got the coveted 9 out of 10 from 3 of my boys and 8.5 from the fourth. Good enough me for – hopefully for you too.
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 6, two 1/2 peppers each
- 2 lbs. grass-fed beef
- 10 ounces sliced mushrooms, finely chopped (I used the food processor)
- 2 tbsp. garlic infused olive oil
- 2 tbsp. oregano
- 1 tbsp. paprika
- 2 tbsp. coconut aminos
- 3/4 cup almond flour
- 1 cup crushed tomatoes
- 6 peppers cut in half, seeds removed
- 1 small can sliced black olives
- salt and pepper
- Pre-heat the oven to 375 degrees.
- Line a cookie sheet with parchment paper.
- Add olive oil to large skillet and turn heat onto medium.
- Add ground beef and cook until only a little bit of pink remains.
- Add chopped mushrooms to meat and combine.
- Then add crushed tomatoes and stir well.
- Add the oregano, paprika and stir.
- Add the almond flour 1/4 cup at a time, stirring well in between.
- Last, add the coconut aminos, olives and salt and pepper.
- Place a large scoop of the meat mixture into each 1/2 pepper.
- Place the peppers on the cookie sheet and bake for about 10 minutes, until peppers soften and meat just begins to brown.
- Serve immediately.