These grain free stuffed peppers bring back memories of us sitting around the dinner table in Austria after a long day at school enjoying a delicious meal my mom had prepared.
My mom made traditional stuffed peppers with rice, beef, tomato sauce, onions, and garlic. Although they are very yummy, stuffed peppers make experimenting with different combinations of ingredients for the filling fun and easy. My friend, Brenda, has many food allergies and has a hard time finding recipes she can use so I had her in mind when I came up with this recipe.
Instead of onions and garlic I used smoked paprika and cumin to give these peppers a smoky pungent flavor. The rice and tomato sauce were replaced with okra and spinach. Add in beef and a little broth to keep them from drying out and these peppers are not only healthy but very tasty. Topping them with some avocado or a little goat cheese just adds another layer of flavor to these delicious grain free stuffed peppers.
- 4 sweet bell peppers - red, yellow, or orange - cut in half lengthwise and deseeded
- 1 pound ground beef
- 2 cups sliced okra
- 2 cups chopped spinach
- ¾ cup broth
- 1 teaspoon sea salt
- 1 teaspoon ground cumin
- 2 teaspoons smoked paprika
- oil to brush peppers - olive, grapeseed, or coconut
- You can either cut the peppers in half lengthwise or cut off the top and deseed them. I have done them both ways and either way works it's pretty much whichever you prefer.
- Brown hamburger meat.
- Add other ingredients, except bell peppers, and stir.
- Heat oven to 375 degrees. Spray baking dish or rimmed baking sheet with cooking spray.
- Brush peppers with oil. Spoon filling into peppers and place them on the baking sheet or in the baking dish. If you cut the tops off the peppers place them back on top of each pepper.
- Cover with foil and bake for 30 minutes. Remove foil, turn up to 400 degrees and bake for another 10-15 minutes or until peppers are slightly brown.
- Optional toppings: sliced avocado or grated goat cheese.