August 5, 2018
Stuffed peppers
Originally, stuffed peppers contain rice, which, of course, is not part of LCHF/KETO foods. There are countless recipes for making stuffed peppers, and you probably all have your favorite. The key to the LCHF version is not using rice or sugar (for the tomato sauce). Below, I describe how I usually prepare LCHF stuffed peppers.
INGREDIENTS
For 4 hungry persons:
- 7-8 large yellow peppers
- 700 g mixed ground meat
- 1 large onion
- 1 tablespoon BIO Ghee butter Live & Love
- Salt
- Garlic
- Parsley
- Spices to taste (I add oregano, basil, marjoram)
For the cauliflower “rice”:
- 1 large head of cauliflower
- A few tablespoons of BIO Ghee butter Live & Love
- Salt
- Spices to taste (turmeric, garlic powder, curry, parsley…)
For the sauce:
- 300 ml of pureed tomatoes (without added sugar)
- 200 ml bone broth
- 1-2 tablespoons of sour cream
- Bay leaf
- Salt, pepper, and spices to taste
METHOD
Wash the peppers, cut around the stem at the top, and remove the seeds.
Prepare the cauliflower “rice” as follows:
Clean and chop the cauliflower. Using a food processor, blender, or a chopping blade attachment on an immersion blender, chop the cauliflower to rice grain size.
Heat the BIO Ghee butter in a pan, add the chopped cauliflower, and sauté on low heat for a few minutes. The cauliflower doesn’t need to be completely softened since it will cook further in the sauce. Salt to taste.
Next, prepare the meat:
Heat a tablespoon of BIO Ghee butter in a pan and add finely chopped onion. Sauté until soft. Add the ground meat, salt, and spices, and cook. Once the meat is cooked, add the cauliflower “rice,” mix well, and remove from heat. Stuff the peppers with this mixture, using a spoon to pack it in tightly to prevent the filling from spilling out during cooking.
In a pot where the peppers will cook, add the pureed tomatoes. Add the bone broth, sour cream, and spices. If you don’t have bone broth, you can add more pureed tomatoes and some water. Place the stuffed peppers upright in the sauce and cook until they soften (about an hour).
Enjoy your meal!
Watch the preparation in the Kitchen Challenges show – click on the video below!
MY TIPS
- If you don’t have cauliflower or simply don’t like it, you can swap it for grated and squeezed zucchini—it works just as well!
- This dish can also be cooked in the oven: just layer everything in a covered ovenproof dish, set the oven to 170°C, and let it cook for 1 hour.
- It pairs perfectly with mashed cauliflower or another LCHF-friendly purée.
- Both the cooked peppers and the sauce can be easily frozen for later.
- Watch the preparation in the Kitchen Challenges show – click on the video below!
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