Friday, May 5, 2017

paleo stuffed bell peppers with cashew sour cream...

Happy Cinco de Mayo friends!

Man do I have a yummy (Paleo) recipe for you! STUFFED BELL PEPPERS!!!!! I grew up on stuffed bell peppers as a kid. Ours were always really good, stuffed with meat and rice, drenched in tomato sauce and then literally oozing with cheese. Like, so much cheese. Man those were the days. 

Today things look a bit different. Right now I am unable to eat many (actually almost all) grains, so there goes my beloved rice. I also am completely dairy free (ghee included) which means my favorite part of this whole dish- the melty gooey cheese, is a no go as well. And because I don't always know what's in store bought tomato sauces (like refined sugars amongst other things...) and I don't feel like paying the price for it later, I have to make my own from scratch. Or as scratch as possible. 

I've made this recipe a few times, tweaking it a little here and there, and I think I've come up with a version we all just adore. Luke included! Well, if I'm completely honest, he wasn't a fan of the cold cashew sour cream, but that doesn't surprise me- he isn't the biggest fan of cold pureed things. My husband and I though, we LOVED it! And, my husband (who DOES eat dairy) said he actually preferred his bell peppers with the cashew sour cream versus the dairy kind! Go figure. 

As you all know, I love making meals that are simple to do and are as nutrient packed as possible. This paleo stuffed bell pepper dish totally fits that bill.

Serves 4
For printable recipe, click here

For the bell peppers:
  • 4 large organic bell peppers, cut in half and seeds scraped out
  • 1 tablespoon coconut oil
  • 1 1/2 pounds grass fed ground beef
  • 1 medium sweet onion, small dice
  • 1, 14-15oz can organic diced tomatoes
  • 2 tablespoons homemade or paleo-friendly taco seasoning (I made mine from scratch using the recipe included in Practical Paleo, 2nd Edition!) 
  • salt and pepper to taste
  • 1 1/2 teaspoons dried cilantro
  • 3 cups organic baby spinach

For the cashew sour cream:
  • 1 1/2 cups raw cashews, soaked in a bowl with boiling hot water poured over them, for one hour
  • 3/4 cup filtered water
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons coconut vinegar (or apple cider vinegar)
  • 1/2 teaspoon sea salt

1. Preheat oven to 375°F.

2. In a large saute pan, add the coconut oil and onions and saute over medium high heat until onions are translucent. 

3. Add the ground beef and cook until beef is browned. Drain pan carefully of all the liquid. 

4. Add the tomatoes and their juices, taco seasoning, salt and pepper and cilantro. Cook, stirring occasionally until liquid has evaporated.

5. Turn heat off and add the spinach leaves, stirring until all leaves have wilted and are cooked down. 

6. In a deep baking dish (think what you would cook brownies in), arrange your bell peppers, but side up. Spoon mix into each bell pepper and press down lightly. You'll want to pack in as much filling as possible. 

7. Bake in your preheated oven for 45 minutes or until the bell peppers are cooked through. 

Cashew sour cream

1. While bell peppers are cooking, make cashew sour cream. Make sure your cashews have been soaked using the "quick soak" method listed above; poured into a bowl with boiling hot water poured over them until they're covered. Then left to sit at room temperature for one hour. 

2. Drain cashews and rinse.

3. Add cashews to a high speed blender and then add the water, lemon juice, coconut vinegar and sea salt. Cover and blend on high until completely smooth. this will take a few minutes. If sour cream isn't moving, add another tablespoon of water at a time, until the mixture is just freely moving around the blender.

4. Sour cream will thicken as it sits in the fridge and will last for 1 week if stored in an air tight container in the fridge. When bell peppers are ready, spoon a hefty spoonful of sour cream on top and serve!

Cashew Sour Cream recipe originally posted on Oh She Glows. It's a good one! 

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1 comment:

  1. Sweets online Celebrations without sweets is like car without engine, fish without water and cloud without rains.


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