Grain-Free Stuffed Peppers

I’ve been making a version of stuffed peppers for many years now. I’ve played with the recipe and finally found one where, Jim and I both say, “Nailed it!”. Stuffed peppers just say fall and winter comfort to me, know what I mean? This batch will also feed a small army, so have some friends over or plan for leftovers!

If you prefer not to eat dairy, it can easily be made without cheese. You can also use whichever type of ground meat that you have on hand.

Grain-Free Stuffed Peppers

cleaneatingwithkatie
There's something about stuffed peppers that just says warm comfort fall food to me. This recipe is great for family Sunday Night Dinners or just a weeknight meal, but beware – there'll be leftovers!
Cook Time 50 mins
Course casserole, Main Course
Cuisine American

Ingredients
  

  • 5 bell peppers halved, seeds & stem removed
  • 2 tbsp cooking fat
  • ½ onion, diced
  • 4 cloves garlic, minced
  • 2 large carrots, diced
  • 4 celery stalks, diced
  • 1 package cauliflower rice fresh or frozen
  • 1 tsp sea salt
  • ½ tsp fresh ground pepper
  • 32 oz Otamot Foods Tomato sauce
  • 2 lbs ground bison or any ground meat
  • 2 tbsp Italian spice blend
  • 8 oz mozzarella cheese, grated

Instructions
 

  • Preheat oven to 350° F. Add the bell peppers to a 13 x 9 in. baking dish, facing up. When the oven has preheated, add the baking dish to the oven for 20 minutes. 
  • You may need to cook the meat in one pan and the veggies in another pan, unless you have a very large saute pan. Add 1 tbsp. of the cooking fat to a large saute pan over med.-high heat. Add onions and garlic and cook for 3-4 minutes until fragrant. Add in celery, carrots, and cauliflower rice. Stir and continue to cooking over med.-high heat. Add sea salt and pepper. Add in one jar of Otamot Tomato Sauce. Stir and cook for 20 minutes until veggies are cooked through. 
  • While the veggies are cooking, add the remaining cooking fat to a separate skillet on med.-high heat. Add in the ground bison and season with Italian seasoning. Continue cooking for about 10 minutes. Add in the second jar of Otamot tomato sauce, stir, and cook until meat is done.   
  • Combine the ingredients from both pans in the larger skillet or in a large bowl. Stir to combine. 
  • Remove the par-baked bell peppers from the oven. Using caution with the hot peppers. Add stuffing to each pepper – they will likely be overflowing – that's ok. Top with grated mozzarella cheese. 
  • Place the baking dish in the oven and cook for 15 minutes until cheese is melted. Serve and enjoy!  
Keyword casserole, gluten-free, gluten-free dinner, grain-free, grain-free dinner, main dish, stuffed peppers

Paleo Spaghetti Casserole

Who doesn’t love spaghetti? And casserole? I’m in. When going paleo, grain free, or just avoiding processed foods, sometimes spaghetti and casseroles are off limits, but not this one! There are plenty of options for the base – zoodles (zucchini noodles), sweet potato “noodles”, mashed sweet potatoes, or as the recipe calls for, mashed potatoes. Choose your own adventure here friends!

Paleo Spaghetti Casserole

cleaneatingwithkatie
Spaghetti and Casserole is comfort food times two! We substitute noodles for either sweet potatoes or white potatoes in this recipe.
Prep Time 30 mins
Cook Time 35 mins
Course casserole, Main Course
Cuisine Italian
Servings 6 people

Ingredients
  

  • 2 lbs grass-fed ground beef or other ground meat
  • 2 large yukon gold potatoes cut into 1-in. half moons
  • 32 oz tomato sauce Rao's or Otamot are my favorite
  • tbsp Italian spice blend
  • 2 cups fresh spinach
  • 1 med. onion diced
  • 3 cloves garlic minced
  • 2 tbsp basil chiffonade
  • 1 tbsp grass-fed butter
  • 2 tbsp cooking fat ghee, butter, etc.
  • 1 tsp sea salt
  • shaved parmesan cheese optional garnish

Instructions
 

  • Preheat the oven to 350º F.
  • Add the potatoes to a large pot and add enough water to cover the potatoes. Add a pinch of sea salt and bring to a boil. The potatoes are done when easily pierced with a knife, about 15-20 minutes.
  • While the potatoes are cooking, add 1 tbsp. of the cooking fat to a large skillet and heat over medium-high heat. Once the fat is hot, add the ground meat. Sprinkle with a small pinch of sea salt and the Italian spice blend. Use a spatula to stir and break up meat while browning.
  • In a medium skillet, add the remaining 1 tbsp. of cooking fat to the pan and heat over medium-high heat. Add the onions and garlic and sauté until translucent. Turn the heat down to medium and add the spinach and cook until wilted. Remove from heat.
  • When the meat is cooked through, add the jar of tomato sauce and mix to combine.
  • When the potatoes are done, drain and mash with a potato masher. Add a pinch of sea salt and a tbsp. of butter.
  • In a large casserole pan, layer the mashed potatoes, the spinach/onion/garlic mix, and then meat sauce mixture. Put in the oven and cook for 15 minutes.
  • Before serving, garnish with basil and parmesan cheese and serve.
Keyword casserole, gluten-free, grain-free, main dish, paleo, spaghetti casserole

Breakfast Casserole

While visiting my Aunt Regina and Uncle John in Austin for our trip to South by Southwest in 2010, she made us a delicious breakfast casserole. Ever since then I’ve played with the recipe and made it my own.

First, I added MORE veggies to the original recipe, because, well, VEGGIES. Next, I began omitting the potatoes when we went Paleo. I’ve made it with several different meat options; just bacon, bacon and sausage, just sausage, or some leftover ham during the holidays. My latest version has no cheese since I’m avoiding most dairy. No matter which version you make, it’s sure to be a crowd pleaser. This is my current go-to version.

This is the perfect recipe for Sunday brunch, Christmas breakfast (our tradition), or to make ahead for quick-and-easy breakfasts for the week. While on The 21-Day Sugar Detox, this has been a great option for my husband and I. Let me know what you think!

This picture doesn’t do it justice. I’ll be updating the photo soon.

Breakfast Casserole

cleaneatingwithkatie
If you have a pot-luck or are entertaining some guests this breakfast casserole is perfect. You can use what veggies you have on hand or use your favorites instead. To make it more kid-friendly, reduce or omit the amount of green chilies and/or red pepper flakes.
Prep Time 10 mins
Cook Time 40 mins
Course Breakfast, Brunch, casserole
Cuisine American
Servings 8 people

Ingredients
  

  • 12 eggs pasture-raised
  • 8 slices pasture-raised bacon cooked and chopped
  • 1 can diced green chilies
  • 2 bell peppers diced
  • 1 med onion diced
  • 2 tbsp grass-fed butter
  • ½ tsp red pepper flakes
  • ½ tsp granulated garlic
  • sea salt to taste
  • fresh ground pepper to taste

Optional Ingredients (add any or all of these to tweak the recipe)

  • 1 cup cheddar cheese shredded
  • 1 large russet potato grated
  • ½ lb ground pork sausage cooked
  • 1 cup ham cooked and coarsely chopped

Instructions
 

  • Preheat oven to 350°F.
  • Grease a 13″ x 9″ pan with oil of your choosing (I would use bacon fat reserved from cooking the bacon).
  • Sauté the bell peppers and onions in a skillet with the butter.
  • Crack the eggs into a bowl and scramble. Season with sea salt, pepper, red pepper flakes, and garlic.
  • Optional items: If using the optional items, layer the potatoes first and the cheese last, so it is on top. If using the ham and or sausage, layer them with the bacon.
  • In the baking dish, layer the bell peppers, onions, chili peppers, bacon, and then pour the egg scramble on top.
  • Bake for 30-40 minutes or until firm in the middle. Cool for 10 minutes, then cut and serve. 
Keyword breakfast casserole, casserole

Eggs are a good source of protein and healthy fat; often considered a “perfect food”. They are a good source of vitamins B12, B6, and D, riboflavin, choline, phosphorous, selenium, folic acid, pantothenic acid, iron, and omega-3s. It is important to choose pasture-raised, organic eggs because they are rich in the above nutrients, while factory-farmed eggs generally are not.

Green Bell Peppers are one of the most nutrient dense foods and are a great source of fiber. They are rich in vitamins C, K, B6, thiamin, folic acid, and also beta-carotene. They are great sources of phytonutrients. Green bell peppers help prevent against cataracts, prevent blood clots, which reduces risk of heart attacks and strokes.

Onions are a good source of vitamins C and B6, potassium, and manganese. They are also rich in antioxidants, particularly quercetin, kaempferol, and myricetin, which all play a role in cancer prevention. Onions also help to reduce the risk of cardiovascular disease and osteoporosis.