Recipe: Stuffed Bell Peppers

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Low Carb Stuffed Bell Peppers

One of my favorite comfort food meals before GAPS was Stuffed Bell Peppers.  But this recipe was different than any others I’ve seen. Typically the recipe directs one to cook the hamburger, blanch the bell pepper, cook the rice, and then mix everything together. Yuck.

The recipe I used called for raw hamburger, uncooked rice with canned tomatoes and seasonings, stuffed into raw bell peppers and cooked in the crockpot for eight hours.

Alas, rice is not legal on GAPS.

I found a recipe I wanted to try, which called for cauliflower.  I lost the recipe though, and cannot find it.

I had some beef ground by the butcher on Sunday night, and wanted to get it used and I also bought four beautiful huge bell peppers at the same time.  And, I bought cauliflower.  Alas, both heads of cauliflower were used before this morning, which is when I decided to put my experimental recipe into the crockpot.

Here’s what I used:

  • 2 large green bell peppers, tops removed and deseeded
  • 2 large red bell peppers, tops removed and deseeded
  • 2 -1/2 pounds ground beef
  • 1/2 of a medium onion, chopped
  • 1/2 cup almond flour
  • 1 cup shredded carrots
  • 1 tablespoon parsley flakes
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 14 ounce can of diced canned tomatoes

Grease your crockpot with some type of fat (butter, lard or coconut oil).  Wash the bell peppers, remove the tops and seeds.  Save the tops to replace once you’ve stuffed them with the hamburger mixture.  Mix the remaining ingredients together and stuff lightly into the bell peppers, replacing the tops.  Place the bell peppers into the crockpot, and tuck the remaining hamburger mixture in around the bell peppers.

Set the crock pot to cook on low for eight hours.

These were a pretty good substitute for the ones I used to make, except of course they don’t have the carbs.

Next time I’m making these with cauliflower.

Here are the nutrition facts for my Low Carb Stuffed Bell Peppers at Calorie Count at About.com.

Low Carb Stuffed Bell Peppers

Recipe: Stuffed Bell Peppers, Slow Cooker
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
 
A grain free stuff pepper recipe that can be made in the slow cooker.
Ingredients
  • 2 large green bell peppers, tops removed and deseeded
  • 2 large red bell peppers, tops removed and deseeded
  • 2 -1/2 pounds ground beef
  • ½ of a medium onion, chopped
  • ½ cup almond flour
  • 1 cup shredded carrots
  • 1 tablespoon parsley flakes
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • 14 ounce can of diced canned tomatoes
Instructions
  1. Grease your crockpot with some type of fat (butter, lard or coconut oil).
  2. Wash the bell peppers, remove the tops and seeds.
  3. Save the tops to replace once you've stuffed them with the hamburger mixture.
  4. Mix the remaining ingredients together and stuff lightly into the bell peppers, replacing the tops. Place the bell peppers into the crockpot, and tuck the remaining hamburger mixture in around the bell peppers.
  5. Set the crockpot to cook on low for eight hours.

 

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If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.

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2 comments to Stuffed Bell Peppers, Slow Cooker

  • kc

    Where do you find canned diced tomatoes without citric acid? All of the ones sold at my grocery store have that GMO corn derivative as an ingredient.

    [Reply]

    Starlene Reply:

    Hi KC, so I was surprised to see that citric acid is allowed on full GAPS. Alas, the ones I used did not contain citric acid. Sorry. If I do run onto some that are free of it I will let you know.

    [Reply]

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