We love stuffed peppers. L-o-v-e love them. How can you not?!? The peppers turn sweet and soft, the flavor seeps into the beef. They’re hearty and they fill that void that only comfort food can.
My oldest boy J wanted to learn to make them at 7. He mastered the “old way” by 10. But that old way was made with ketchup, oatmeal, and seasoning blends with all kinds of gnarly ingredients. Something had to change.
I didn’t want to take a page from the meatloaf playbook, this wasn’t meatloaf, after all. These were beautiful meat filled bombs of flavor. *drooling*
Paleo/Whole 30 Stuffed Peppers
4 bell peppers, your choice of color
1 lb grass fed beef
3 tbsp almond flour
1/2 can tomato sauce + more for drizzling
2 tbsp homemade Montreal Steak Seasoning
Preheat oven to 350
Lightly grease a round casserole or 8″ square baking dish with olive oil
Wish together egg, sauce, and seasoning in a med bowl. Add beef and mix well. I like to get in there with my hands, get everything evenly distributed. Add the almond flour, incorporating each tbsp well before adding another.
Form meat into a ball and divide into 4 equal portions.
Put one portion in each pepper, place peppers in baking dish. Drizzle with some more sauce.
Cover dish tightly and bake for 35 minutes. Remove cover and bake 10 minutes more.
Eat the shit out of it. Yum.