RECIPE: Coconut Curry Paleo Stuffed Peppers

One of my favorite ways to create new recipes is out of necessity. This is something that often happens to me on a Friday night when my last Sunday morning grocery store trip is a distant memory and my fridge is becoming bare.

Typically, I’ll have random ingredients left over from other meals made throughout the week, perhaps some meat in the freezer, and some pantry staples to work with. Using what I have left creatively is something I not only love to do, but has also been the source of some of my favorite recipe creations!

Tonight was not different. A look inside my nearly bare fridge revealed an open can of coconut milk, some ground beef, two bell peppers, the insides of two zucchini left over from a night of zoodles and some beet greens. What to make with this? Coconut curry paleo stuffed peppers, of course!

This recipe turned out really great and it was so easy to make!

Here’s how to make it in your kitchen:

  • 1/2 lb ground beef
  • 2 tbsp olive oil
  • 2 cloves garlic, finely diced
  • 2/3 cup zucchini, chopped small
  • 2 cups beet greens, chopped
  • 3/4 cup coconut milk
  • 1/2 tbsp curry powder
  • 1 tsp coriander powder
  • 1 tsp fresh ginger, grated
  • 1/2 tsp ground cumin
  • 1-2 tbsp arrowroot powder
  • chopped green onion (optional, for garnish)
  • salt and pepper to taste
  • 2 medium size bell peppers

1. Preheat the oven to 350.

2. Cut the tops off the peppers and scoop the seeds out from the inside. Set aside in a small baking dish (the smaller the better, as the peppers may want to topple over later as they are cooking if the dish is too large).

3. In a saute pan over medium-high heat, heat the olive oil. Once the oil is hot, add the ground beef to the pan and cook, breaking the meat apart, until slightly browned, about 2 minutes. Once the meat begins to brown, add the garlic and zucchini to the pan. Cook, stirring occasionally, until the meat is cooked through and the zucchini has softened slightly, about 3-5 minutes. With about one minute left, stir in the beet greens.

4. Reduce the heat to medium and add in the coconut milk, curry powder, coriander powder fresh ginger, cumin powder, salt and pepper, stirring to combine. Bring the mixture to a simmer and allow the mixture to thicken, cooking for about 2-3 minutes.

5. Slowly add 1 tbsp of arrowroot powder to the pan and stir, helping the sauce to thicken. (More arrowroot can be added if you want the filling to be thicker.)

6. If you’re using them, add in the green onions. Then, scoop the mixture into each of the waiting bell peppers, filling them completely.  Place the baking dish with the peppers into the preheated oven to bake for about 20-25 minutes, or until the peppers have softened.

7. Remove from the oven, allow the peppers to cool, and then serve! We ate these with a side of spicy roasted tomatoes.

Let me know if you try this recipe! We really enjoyed it but I would love to hear what the readers think!

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