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KAWARTHA LAKES-Sweet peppers are so high in vitamins and minerals and ideal for your KETO LOW-CARB and PALEO paths. I try to make a range of dishes featuring peppers because they are compliant and delicious and nutritious. Red and green bell peppers are a powerful source of vitamin C. A cup of raw red peppers provides about 317 percent of the recommended daily value (according to the U.S. Department of Agriculture). Red peppers are also a great source of carotenoids, polyphenols, and other phytochemicals. Cooking bell peppers does break down some of the vitamin C, but cooking also builds its carotenoids and ferulic acid, thus helping to prevent chronic diseases. Green bell peppers deliver about 200 percent of our daily intake of vitamin C.
Keto Low-Carb Paleo Stuffed Peppers Bolognese is an Italian inspired dish that can be served as a side dish or main entree. The stuffed peppers can be enjoyed for lunch, brunch, or dinner and in every season. The recipe uses bell peppers (colours of choice), cauliflower rice, onion, garlic, and beef. If you are hunting for a simple and tasty Keto Low-Carb Paleo Stuffed Pepper recipe paired with wine, check out this recipe! The predominant taste profile of this dish is fattiness due to the meat sauce and cheeses. The tomato based sauce offers a little tanginess for balance. Heavy, balanced, delicious. What’s cool about this dish is that it tastes even better the next day when warmed up.
There are many ways you can enjoy stuffed peppers. Here are a few ideas:
- Leave peppers whole or cut them in half.
- Serve with tops on or off.
- Top with mozzarella (Keto Low-Carb) or vegan shreddable mozzarella (Paleo Whole30)
- Top with Keto Low-Carb Paleo compliant bread crumbs
- Stuff with only vegetables
- Stuff with diced bacon and eggs
- Stuff with buffalo chicken cubes with cauliflower rice, diced mozzarella (Keto Low-Carb) or vegan mozzarella (Paleo Whole30) and topped with sour cream (Keto Low-Carb) or vegan sour cream (Paleo Whole30)
- Stuff with baby turkey meatballs, diced mozzarella (or vegan mozzarella), and marinara sauce
- Stuff with chicken cubes, broccoli, cauliflower rice, and shredded cheddar (or cheddar substitute)
- Stuff with chicken cubes, cauliflower rice, grated fresh Parmigiano (Keto Low-Carb) or vegan parm (Paleo Whole30) and shredded mozzarella (Keto Low-Carb) or vegan mozzarella (Paleo Whole30)
- Stuff with cheesesteak, prepared with steak slices, sauteed diced mushrooms, sauteed diced onion, Italian seasoning, and topped with melted mozzarella (or vegan mozzarella)
- Stuff with chicken cubes, spinach, artichoke, shredded mozzarella (or vegan mozzarella), and grated fresh Parmigiano (or vegan mozzarella and Parma – plant-based Parmigiano)
- Stuff with ground turkey, cauliflower rice, garlic, marinara, and mozzarella (or vegan mozzarella)
If living a Paleo Whole30 lifestyle, here are some links for making vegan cheeses:
KETO LOW-CARB PALEO 3 MINUTE VEGAN PARMESAN
KETO LOW-CARB PALEO VEGAN PARMESAN WHEEL
KETO LOW-CARB PALEO BAKED VEGAN FETA
KETO LOW-CARB PALEO VEGAN CULTURED CREAM CHEESE
KETO LOW-CARB PALEO FRESH VEGAN RICOTTA
KETO LOW-CARB PALEO VEGAN SHREDDABLE MOZZARELLA
KETO LOW-CARB PALEO STUFFED PEPPERS BOLOGNESE
Serves 4 to 6
Olive oil (for greasing ovenproof skillet)
4 bell peppers, halved and cored
1/2 pound cooked cauliflower rice*
2 tablespoons olive oil, divided
1/2 large onion, finely chopped
1/2 cup chopped mushrooms (optional)
2 – 4 cloves garlic, minced
1 pound grass-fed ground beef
1 teaspoon dried oregano
Freshly ground black pepper
1.5 cups favourite low sodium tomato sauce
1/2 cup parmesan (Keto Low-Carb) or vegan Parmesan (Paleo Whole30)*
1 1/2 cups shredded mozzarella (Keto Low-Carb) or vegan mozzarella (Paleo Whole30)**
*Check out this blog for the Paleo vegan parmesan recipe:
KETO LOW-CARB PALEO 3 MINUTE VEGAN PARMESAN
**Check out this blog for the Paleo & Whole30 Vegan Shreddable Mozzarella
KETO LOW-CARB PALEO VEGAN SHREDDABLE MOZZARELLA
Preheat oven to 400° F (204 C). Grease ovenproof skillet with olive oil. Place eight halved peppers in skillet. Set aside. In a large pot of boiling salted water, cook cauliflower rice until just al dente. Drain and set in a bowl.
In another large skillet over medium heat, heat 1 tablespoon olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic, then add ground beef, breaking up the meat with a wooden spoon. Cook until no longer pink. Add tomato sauce. Let simmer 10 minutes, then remove from heat. Let cool. Fold in cooked cauliflower rice and parmesan.
Drizzle peppers with more olive oil and season with pepper. Fill each half pepper with cauliflower rice/meat sauce mixture. Bake for 25 minutes, until peppers soften and rice/sauce mixture is heated.
Remove from the oven. Top peppers with mozzarella. Broil for 5 minutes until cheese is melted. Serve hot.
Wine Suggestion: It’s well known that red wine works with beef and this dish is no exception. The predominant building blocks are fattiness and umami from the beef and a hint of tanginess from the tomato sauce. Find a big red to match. The wine’s acidity, even in a big red, will nicely balance the tomato sauce tanginess all the while having enough weight to stand up to the beef. An austere red with lots of tannin and astringency is not necessary. Go for a big, smoothie like Amarone, Shiraz, Merlot, Tempranillo, or Cabernet Franc.
For your FREE Oodles of Low-Carb Noodles Cookbook go to ketopaleosharimac.com and fill out the pink form. The free cookbook will be sent to your email. Check your spam folder.
* The nutritional information provided is approximate, based on the Keto version and is a courtesy only. We cannot guarantee the nutritional accuracy of any recipe on this site. Consult your physician before beginning any new lifestyle or diet.
