Monday, May 20, 2013

Paleo Pizza Stuffed Bell Peppers


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Kevin and I went to see Ironman 3 this weekend and by the time we chose a showing we had about an hour to cook and eat before the movie so I needed to put together a quick dinner. This recipe is one that had been in the back of my mind for some time and I finally got a chance to try it out! It was delicious AND we almost made it to the movie on time (we just missed the previews).

With less than two weeks until my due date, we don't have many date nights left, so it was nice to get out of the house and spend some time together. I doubt I'll be visiting the movie theatre again before the baby gets here, though - I was shifting around in my seat the entire time! They should have special recliners for expectant mothers because I could not get comfortable in that seat. Oh well, the movie was great and so was my company so I can't complain too much.


These peppers are super easy to put together and have a lot of the same toppings as a traditional pizza would, but they are much better for you! Sausage, tomato sauce, mushrooms, peppers, onions, garlic and fresh herbs from the garden - sounds like a supreme pizza to me!

Does anyone know how you are actually supposed to eat stuffed peppers? Do you eat the filling with a fork and then eat the pepper or do you just cut it up into pieces and make a big ol' mess? I am of the make a big mess camp...what about you?



Paleo Pizza Stuffed Peppers
Makes 4 Stuffed Peppers
Time: 1 hr, 10 minutes

Ingredients
2 tbsp olive oil
1/2 red onion, diced
2 cloves garlic, minced
1 lb ground Italian sausage
4 bell peppers, tops cut off and seeds removed (reserve and dice tops to be used in filling)
4 button mushrooms, diced
10 black olives, sliced
1/2 cup tomato sauce
1/4 cup tomato paste
1 tsp crushed red peppers
A few sprigs of fresh thyme, oregano and rosemary (or 1/2 tsp of each, dried)
Dash of salt and pepper

Directions
Heat oven to 400 F

Heat olive oil in a large pan over medium heat.

Once oil is hot, add onions to pan and cook until translucent, stirring often (2 to 3 minutes)

Add garlic and cook for an additional minute, while continuing to stir

Add Italian sausage, peppers and mushrooms to pan, cook until meat is browned, about 10 minutes

Drain meat mixture and add to a large bowl along with olives, tomato sauce, tomato paste, crushed red peppers, herbs, salt and pepper. Stir until well combined.

Scoop the filling evenly into each of the four bell peppers. Place peppers standing up into a small glass baking dish.

Bake for 40-45 minutes, until peppers are tender and filling is heated through.


This post is linked to Party Wave Wednesday at HolisticSquid.com!