A colorful and supremely satisfying dish that is notably lower in fat, without sacrificing the flavor. Bold-tasting bell peppers have met their ideal match! Completely gluten free. And if you swap the yellow potatoes for sweet potatoes, it’s 100% paleo too.
When we think comfort food, we think “stuffed peppers.” (The mashed potato addition makes this dish even more of a comfort food!)
While we occasionally use grass-fed ground beef and/or a variety of hearty veggies, we typically eat this dish with lean meat. Ground turkey or chicken breast is ideal because that is all that’s used and there’s a lower fat count. Regular ground turkey or chicken has all sorts of pieces in it and tends to be lower quality (and not to mention fattier). You can also opt for simply grinding a cut of your choice yourself. It’s up to you.
When it comes to the bell pepper bit, it’s true… You could have used a different vegetable to stuff the contents in, but peppers seem to be the tastiest, most complementary option.
We hope you enjoy these as much as we do!
Total Prep Time: 50 min.
Total Cook Time: 2h 10m
Calories: 514 (1 stuffed pepper with 1 cup mashed potatoes)
Ingredients – For Stuffed Peppers
4 organic bell peppers (red, green, yellow, orange, or all 4)
2 jars organic pasta sauce.
1 pound organic ground turkey or chicken breast
½ cup organic jasmine rice
1 cup filtered water
1 red onion
3 cloves garlic
Spices of your choice (We use fennel seeds, garlic powder, dried parsley flakes, dried oregano, pink Himalayan salt, and black pepper.)
Ingredients – For Mashed Potatoes
8 small golden/yellow potatoes
2 tbsp. extra virgin olive oil or ghee
Spices of your choice to taste. (We use a mix of dried parsley flakes, garlic powder, dried oregano, pink Himalayan salt, and black pepper.)
¼ cup filtered water
Directions – For Stuffed Peppers
1 Preheat oven to 350°F.
2 Start making rice. Bring ¾ cup of water to a boil. Add ½ cup rinsed rice and bring to a boil again. Cover and bring to a simmer. Add a dash of salt, if desired. Cook for 20 minutes.
3 While the rice is cooking, cut peppers in half (longways) and core. Place in glass cooking dishes. Finely chop onion and garlic and sauté for 10 minutes.
4 Start cooking ground turkey or chicken. Cover the bottom of a skillet with olive oil, turn to medium heat and break apart turkey ground meat to resemble taco meat. Cook and stir around for 15-25 minutes or until you see absolutely no pink. Add spices. Within that time, the rice will be ready. At that point, take the pot off the burner and let stand for 5 minutes with the lid still on. Fluff with fork.
5 Combine the cooked meat and sautéed onion & garlic with the cooked rice. Add one jar of pasta sauce and stir around well.
6 Put meat-rice mixture into each pepper “boat.” Tightly pack.
7 Pour second jar of tomato sauce over the stuffed peppers and add a tiny bit of water to the cooking dishes just to cover the bottoms. Cover with foil.
8 Bake for 1 hour. A little less if you don’t like your peppers too soft.
9 While your peppers are baking, start making mashed potatoes. The directions are included below.
Directions – For Mashed Potatoes
1 Dice up potatoes into small cubes.
2 Put potato cubes into pot and cover completely with water.
3 Add a pinch of salt, if desired.
4 Bring to a boil.
5 Boil for 20 minutes or when potatoes get really soft and you can see the skin slightly peeling off. You can keep the lid on partially but not fully or else it’ll boil over. Stir occasionally.
6 Pour out excess water from pot.
7 Mash with a potato masher or fork.
8 Add 2 tbsp. ghee or olive oil along with spices & salt and stir around.
9 Add water as needed. May need up to ¼ cup to make the consistency on the creamier side.
10 Serve with stuffed peppers. Pour excess tomato sauce from stuffed peppers over the potatoes, if desired.
11 Garnish with green onions and a few sprigs of green leaves (parsley, cilantro, basil, etc.)
Have you ever had stuffed peppers?
If so, what did you stuff them with?
of Health Mastery Movement