Wednesday, January 18, 2012

Lamb & Pork Stuffed Peppers - Drizzled with Olive Oil

We had a few left over bell peppers from the weekend, and we decided to make stuffed peppers for dinner tonight.  I am fighting the flu/cold and feeling a bit under the weather, so my hubby took over and made dinner tonight.  Everything turned out super delicious as it always does when he cooks dinner.

1/2lb Ground Pork
1/2lb Ground Lamb
4 Bell Peppers
1/4 Large Yellow Onion - Chopped
1 Shallot - Diced
3 Garlic Cloves - Diced
1/2 Cauliflower Head made into  "Rice" - Chop into rice size in a food processor or vitamix as shown below - 

2 Fresh Sprigs Rosemary
2T Coconut Oil 
Celtic Sea Salt - to taste
Italian Seasonings - to taste
12oz Tomato Sauce - from glass jar or fresh
1c Homemade chicken broth
3T Red Wine
Kasandrinos Olive Oil -

  • Melt Coconut Oil in Cast Iron Skillet
  • Add onion, shallots and rosemary - saute over medium heat for 5 min
  • Turn oven to 375F
  • Add Ground Lamb, Ground Pork, Sea Salt, Italian Seasonings, Garlic and cook until meat is lightly browned.  Stir every so often to prevent burning.
  • Add Red Wine and reduce over medium heat for 5 min
  • Add Homemade Broth and reduce over medium heat for 5 min
  • Add Tomato Sauce and reduce over medium heat for 5 min
  • Pour in Cauliflower Rice and fold into mixture and cook an additional 10-15 min
  • Stuff Bell Peppers w/ Meat/Rice mixture
  • Bake for 45min-1hr
  • Once Peppers are done - plate and drizzle with olive oil.
  • Enjoy!!

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