Stuffed Peppers

October 18, 2025

Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

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I made Persian Style Spaghetti for my family tonight and since I'm not eating starch at the moment, I decided that stuffing the meat mixture into a pepper could be yummy. It actually worked out very well. I just sprinkled some grated parmesan on top and it tasted just as good as pasta!

You could probably stuff this meat mixture into other vegetables like eggplant or tomatoes.

Stuffed Peppers
Makes 6-8 servings

Ingredients

6-8 sweet bell peppers (any colour)
1 lb lean ground beef
1 large onion diced
1 red pepper diced
2 celery stalks diced
1 teaspoon turmeric
1 teaspoon paprika
1/2 teaspoon cinnamon
salt
pepper

Directions

Slice the top off the peppers (keeping the tops). Slice a very small amount off the bottom just so that the peppers stand up. Remove seeds. Rinse inside and out and set aside to dry.
Sauté the beef in a nonstick pot on medium high heat breaking it up with a wooden spoon (a potato masher works better).
Add the vegetables and keep cooking until meat is done.
Add spices and stir well.
Add tomato paste stirring well and cook another 2 minutes.
Let the mixture cool slightly then stuff into dry peppers. Put the pepper tops back on (it's optional of course) and wrap each pepper in a double layer of foil or, line a glass baking dish in a double layer of foil and cover with more foil.
Bake at 400F for 45 minutes or until the peppers are tender. Let cool for 10 minutes before serving.