I don’t know about you, but while I love a good stuffed bell pepper, eating it can be a little cumbersome. I mean, I want filling and pepper but it’s always a fight and it makes a mess, and frankly it’s just too much work. Perhaps I’m inefficient at eating stuffed bell peppers but there’s got to be an easier way, right?
That’s right there is. I mean, stuffed bell peppers are really just delicious casserole ingredients stuffed into a little edible vessel. Who’s to say I can’t just buck the rules and turn that vessel into part of a casserole. No one, that’s who.
So, I present to you Stuffed Bell Pepper Casserole. This recipe is adapted from Son of Grok’s Primal Stuffed Bell Pepper recipe. Sadly, when I tried to find his blog to link back, it seems he might have cancelled his domain. This is super sad because I really enjoyed his blog a lot. However, because it’s adapted from him, this is totally Primal/Paleo friendly (omit the cheese if you are sensitive to it), as well as pretty healthy for anyone since it’s mostly vegetables with lean, delicious meat.
Stuffed Bell Pepper Casserole:
Yields 6 Servings. Calories 318, Carbs 27, Fat 15, Protein 30
1 lb Ground Beef
1 Onion – diced
1 Zucchini – diced
Cauliflower – shredded with a cheese grater or run through a food processor
1 can Whole Tomatoes in Sauce – dice tomatoes, save the sauce
4 Bell Peppers – large dice or slice
4 oz Shredded Cheddar Cheese
4 oz Shredded Cheddar Jack (optional)
Pre-heat oven to 350
Brown ground beef and onion over medium heat. Add in zucchini, cauliflower, taco seasoning, salsa, can of tomatoes (now diced) with sauce and enough water to mix in the taco seasoning. Cook until most of the water has evaporated.
Spray a casserole dish with non-stick spray and spread out bell peppers. Sprinkle the cheddar jack over the bell peppers, if using. Add ground beef mixture over the bell peppers and sprinkle cheddar cheese over the meat mixture.
Cook for 30 minutes, let sit 5 before enjoying.