Look what we had for supper tonight! It was super yummy, gluten free, and healthy!
I got the basic Taco Pepper recipe from the “Swiss Paleo” and just changed it up a little. It was already gluten free (since true Paleo is always also gluten free), but I still wanted to tweak it a bit. I switched out the green bell peppers and used a yellow one and an orange one. I also only stuffed 2 peppers (or 4 halves). I have been using Jennie-O Lean Turkey in the place of ground beef almost exclusively for the last month or two, so I replaced the 1.5 pounds of ground beef with 1 pound of lean ground turkey. This is the one that I personally use and the link shows its gluten free status.
I then forgot to adjust the rest of the ingredients to reflect the decrease in peppers and ground meat. Oops! It tasted great, so it wasn’t a problem at all. I also was fortunate to have mini sweet peppers on hand so that I had some to chop up and include in the filling. It is listed in the printable recipe on the Swiss Paleo’s blog, but not on the list above (where I was looking when I prepared my grocery list). It also is not clear how much to use in the filling. It shows 1/ red bell pepper… I just chopped up 2 average-sized mini red sweet peppers (which would probably be around 1/2 the size of an average regular red pepper). When I was typing up the ingredients for you all, I discovered that I missed putting in the salt when I was cooking. We didn’t miss it at all.
I had to really press the stuffing into the peppers and it was still a bit over-flowing. It turned out not to be a problem. I just heaped it on. I also ended up turning off the oven for about the last 7-8 minutes, but let them stay in the oven. I was afraid that the filling would overcook, but the peppers looked like they still needed some time in the oven. They were really tasty! I was afraid that “Buddy” would not like them, because they are TOO different and/or because of his issue with many foods that are mixed together. He absolutely loved it!
Here is my version.
- 2 sweet peppers (to stuff), cut in half ~ I used one yellow and one orange
- 1 pound lean ground turkey (if prepackaged, check for gluten free, if necessary)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1/2 red bell pepper, chopped ~ I used 2 mini sweet red peppers
- 1 1/3 Tablespoons chili powder
- 1 small jalapeno pepper, finely chopped ~ I removed the seeds
- 2 medium tomatoes, diced
- 1 Tablespoon avocado oil (or olive oil)
- Saute the onion, garlic and chopped red pepper in the coconut oil over medium high heat until the onions are translucent.
- Add the chili powder and jalapeno pepper and stir well.
- Add the ground turkey, stir well, and continue stirring as it cooks until browned.
- Add the tomatoes and continue cooking until the tomatoes are soft and well cooked.
- Place the halved peppers into a baking dish and spoon the taco mixture into the pepper shells.
- Cover and bake at 350F degrees for 45 minutes.
- Remove from oven and garnish with your favorite Mexican toppings.
- Garnish with: avocado, fresh cilantro, fresh red onion (chopped), and a sprinkling of sharp cheddar cheese (if dairy is not a problem).
Just the other day, I came across this recipe by “Fork and Beans” quite by accident. I had already been trying to brainstorm how to create my own, but I wasn’t sure about the spices, yet. I planned on using canned tomatoes and some canned diced chilies, but I figured that it would take probably about 1/2 of the smallest can you can buy. I saw this recipe and discovered that there are canned tomatoes with diced chilies mixed into them…. OK… I may have seen them before, but who knows? I had never used any of them. I found Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chilies at our local Winco. It says gluten free right on the can and it made this dish yummy.
The verdict? It is really good and similar to what I was thinking of creating, but I plan to keep working on it and tweaking it more. Buddy was not impressed, though…lol There was a slight pickle-y taste (probably from the diced chilies?) that turned him off. That is one of the things I will be working on.
When I get it more to our liking, I will definitely update you all. For now, I am definitely satisfied that I can now have healthy Spanish “Rice” without any gluten OR guilt! 😉
I already changed this one up a little bit, too. The most noticeable change is that I used a whole head of cauliflower and she only used a half. I know that I would not like it as much if I had made it with only half of the cauliflower and the same amount of the remaining ingredients. If you want to make it with only half of a cauliflower, cut the other ingredients in half also for best results (in my opinion).
Here is my version (so far).
- 1 whole medium head of cauliflower, pulsed in a food processor until rice-like
- 1 can of diced tomatoes (with green chilies), drain lightly ~ make sure GF, if necessary
- 1/2 onion, diced ~ mine was more like chopped and I plan to definitely add more next time!
- 2 garlic cloves, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika ~ I forgot to buy "smoked", so I just used regular
- 1/2 teaspoon salt
- dash of cayenne pepper ~ I actually put in 2 dashes... 1 didn't seem to be enough to me 😉
- 1/4 cup cilantro, chopped
- In a large skillet, saute onions and garlic for 2 minutes or until fragrant.
- Add riced cauliflower and cook until slightly browned.
- Add can of tomatoes and the spices. Cook for 5-7 minutes.
- Fold in cilantro.