Monday, June 10, 2013

Paleo Pork & Veggie Stuffed Peppers

Peppers are the perfect vessel to use to stuff with just about any thing.  Keep experimenting and have fun with your favorites!

Peppers 6 medium cored. (any color) 
Ground Pork 4-5 lbs (or any meat)
Carrots 1 cup shredded & chopped
Tomato Purée 1 cup all natural 
Olive Oil 2 tablespoons 
Onion 1 large minced
Garlic 2 cloves minced
Tomato paste 1 tablespoon 
Paprika 2 tablespoons
Basil 1 tablespoon
Parsley 1 tablespoon 
Sea Salt/Pepper to taste

Heat Olive Oil in skillet on medium heat.  Sauté ground Pork until browned.  Add Carrots and Onions and continue to cook until tender.  Add all remaining ingredients except the Peppers (the Vessels) and cook an additional 10 minutes.  Stuff the meat mixture into each Pepper and place in baking pan.  Bake at 350 degrees covered in foil for 30-35 minutes.  There are endless possibilities that can be done with different Meat and Vegetables.

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