Sunday, April 15, 2012

Spicy Speedy Stuffed Peppers

Recipe from Everyday Paleo
by Sarah Fragoso

While this recipe is AMAZING, I didn't find anything "speedy" about it.


Extra Virgin Olive Oil
1 yellow onion, finely chopped
3 celery stalks, finely chopped
3 carrots, finely chopped
1 1/2 pounds italian pork sausage
1 pound lean ground beef
2 tbs dried oregano
1 tbs garlic powder
sea salt and black pepper to taste
1 yellow crookneck squash, finely chopped
3 cups fresh basil, chopped
1 (14 1/2 ounce) can diced tomatoes
5-6 bell peppers
1 tbs hot sauce (optional)


1. Preheat oven to 350
2. Fill large pot with water and bring to a boil.
3. While waiting for water to boil, put 4 tbs extra virgin olive oil in another large pan.  Saute the onion, celery, and carrots until the onions become translucent.
4. Crumble in the sausage and ground beef and add the dried seasonings and the hot sauce if desired to the meat before its entirely cooked.
5. Add the yellow crookneck, basil, and tomatoes, mix well, and let the meat and veggies cook over medium-low heat, stirring occasionally for another 10-15 minutes.
6. In the meantime, remove just the tops of the bell peppers and rinse well to remove all the seeds. 
7. By now the water should be boiling.  Place the bell peppers gently into the boiling water and submerge them for 5-6 minutes or until the bell peppers are just a little soft but not falling apart. 
8.  Pull the bell peppers out of the water with tongs and arrange in a large glass baking dish.  Fill each bell pepper with the meat mixture (don't be shy, stuff em good!) and bake in your preheated oven for 20 minutes.

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