Spicy Indian Stuffed Peppers
- Prep Time:
- 20 min
- Cooking Time:
- 65 min
- Serves:
- 4
Ingredients
1 Tbsp. Coconut or extra virgin olive oil
1 small onion, chopped
1 lb. lean ground beef or pork
1 medium carrot, grated
2 Garlic cloves, minced
1 Tbsp. Minced fresh ginger (1-inch)
1 tsp. GF curry powder
1 tsp. GF ground cumin
1/2 tsp. GF ground cinnamon
Cayenne pepper to taste (optional)
1/2 bunch chopped cilantro, stems included
3/4 cup cooked rice
4 savoy cabbage leaves
2 red or yellow bell peppers, halved, and deseeded
14 oz. can crushed tomatoes
1 3/4 cups water
2 tsp. Tapioca or arrowroot starch
Sea salt to taste
Instructions
- Preheat oven to 375 F
- Saute onions in olive oil until softened
- In a large bowl, combine onion mixture, meat, carrots, garlic, ginger, spices, cilantro, rice and season with salt to taste
- Line the bottom of a 3 - 4 quart baking dish with savoy cabbage leaves
- Fill the bell pepper halves fully with the meat mixture and place on the savoy cabbage
- You will have some meat mixture leftover
- Mix the remaining meat mixture with crushed tomatoes, water, tapioca/arrowroot and season with salt. Pour the sauce over the stuffed peppers
- Cover the baking dish with a lid or foil paper and bake for 1 hour




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