One of my go-to nutritious comfort foods are these Healthy Family Style Stuffed Peppers and Tomatoes.
I mean, there really isn’t anything quite like roasted… almost caramelized, peppers and tomatoes stuffed with a homemade Italian style meat sauce.
And while this might sound like it is complicated, this naturally Paleo, Whole30 compliant, gluten-free meal surprisingly isn’t hard to make at all!
Author: Dominique Fasano
Prep Time: 20 min.
Cook Time: 1 hr.
Total Time: 1 hr. 20 min.
- 6 large bell peppers
- 4 large beefsteak tomatoes
- 2 Tbs minced garlic (this was 7 cloves of garlic for me)
- 1/2 cup minced yellow onion (this was 1 medium onion for me)
- ⅛ tsp red pepper flakes
- ¼ cup sun-dried tomatoes
- 1 lb ground turkey
- 1 lb ground beef
- 2 tsp dried basil
- 1½ tsp dried oregano
- 1½ tsp sea salt
- ½ tsp ground black pepper
- 1 tsp paprika
- 5 Tbs tomato paste Cento is Paleo
- 3 cups strained tomatoes (I always use Pomi strained tomatoes)
- 1 cup chopped tomatoes (I always use Pomi chopped tomatoes)
Preheat the oven to 400 degrees F.
Cut the tops off of the bell peppers and set them aside. Remove the seeds and parts inside and throw them away. Then, put the bell peppers, with their tops back on top, into a large glass baking pan and cook them for 20 minutes, then remove them and set them aside.
While the bell peppers are cooking, cut the tops off of the beefsteak tomatoes and set them aside. Then take the inside of the tomatoes (seeds and tomato meat) out, and put the tomato insides into a food processor and mix. Set aside the hollowed out tomatoes and the minced tomato pieces aside.
Put 2 Tbs minced garlic, ½ cup minced onion and ⅛ tsp red pepper flakes into a large pan. Add olive oil and heat over medium heat. Mix and cook for about 2-3 minutes.
Add ¼ tsp sun-dried tomatoes, the ground turkey and ground beef to the pan, and mix. Then add 1 tsp dried basil, 1 tsp dried oregano, 1.5 tsp sea salt, ½ tsp ground black pepper, and 1 tsp paprika and mix into the meat. Cook the meat until it has browned, about 7- 10 minutes.
Add the beefsteak tomato insides to the pan, and the 5 Tbs of tomato paste to the pan and mix.
Add 3 cups of the strained tomatoes, and 1 cup of the chopped tomatoes to the pan and mix. Add1 tsp dried basil, and ½ tsp dried oregano, mix and let everything cook for about 7-10 minutes more.
Then, remove the meat sauce from heat. Put all of the hollowed out peppers and tomatoes into a large glass baking pan (mine was 10.5 x 14.75 x 2.25 inches), and fill each one with the meat sauce. Put any remaining meat sauce around the peppers and tomatoes in the pan.
Put the pan into the oven and bake for 45 minutes at 400 degrees, until the tops of the peppers and tomatoes have browned and the become very soft.
Dominique Fasano is a past Featured Chef for USWM. Thanks for sharing this italian inspired recipe. Dominique is a blogger, recipe developer and photographer for her blog Perchance to Cook. You can read more about Domique and her fabulous recipes on her Featured Chef page.