Grain Free Stuffed Bell Peppers

I was talking with my good friend, Wriston, last evening, and she asked what I had for dinner. When I told her stuffed peppers and the ingredients, she wanted to know if I had posted the recipe. I had not, so here I am posting it. Most stuffed peppers have rice as a filler. I used cauliflower, which I believe enhances the flavor, and doesn’t make you feel bloated later.

Grain Free Stuffed Bell Peppers
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Servings Prep Time
4 people 30 minutes
Cook Time
1 hour
Servings Prep Time
4 people 30 minutes
Cook Time
1 hour
Grain Free Stuffed Bell Peppers
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 people 30 minutes
Cook Time
1 hour
Servings Prep Time
4 people 30 minutes
Cook Time
1 hour
Ingredients
Servings: people
Units:
Instructions
  1. Melt oil in a large sauté pan or dutch oven.
  2. When the oil is shimmering add the onions, and sauté until they are soft. I like to season at every layer, so sprinkle with salt and pepper.
  3. Add the bison and break-up with a spoon. Sauté until brown. Again salt and pepper.
  4. Add the remaining ingredients except the bell peppers with one last sprinkling of salt and pepper. Simmer for about 30 minutes for the flavors to come together.
  5. Preheat oven to 350° F.
  6. Meanwhile, slice off the tops of your bell peppers. Take out the seeds.
  7. Fill the cavities of the peppers with the stuffing. Place in an oven proof pan.
  8. Place the peppers in the oven and cook for an hour.
Recipe Notes

Ground beef would work just as well, but I love the flavor of Bison and it is leaner than ground beef.

Nothing is keeping you from topping these with nuts or cheese, but they are delicious as they are.

Once they are cooled you can individually wrap them and freeze them. I like to keep several in my freezer for when I want a no-brainer dinner.

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Here are some ingredients I used in the peppers.