Preparation time: 30 minutes
Cook time: 1 hour and 5 minutes
Ready in: 1 hour 35 minutes
Ingredients
- 1/2 cup uncooked gluten-free brown rice
- 2 tablespoons olive oil, divided
- 1 clove garlic, minced
- 1/8 cup carrots, minced
- 1/8 cup onions, diced
- 3/4 pound ground beef
- 1 1/2 cups stewed tomatoes
- 1/2 cup tomato paste
- 2 tablespoons fresh parsley, chopped
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 2 tablespoons olive oil
- 1 onion, finely diced
- 1/4 cup red wine
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon unrefined sea salt
- 1/4 teaspoon ground black pepper
- 1/2 cup grated grass-fed raw milk Parmesan cheese, divided (recommended: Organic Valley)
- 3 red bell peppers, seeded and halved lengthwise
- 3 green bell peppers, seeded and halved lengthwise
Note: For strict Paleo version, omit cheese and go for Cauliflower Rice instead of brown rice
Directions
- Boil water in a saucepan over medium heat. Stir in rice then reduce heat. Simmer covered for 20 minutes, or until rice is tender and fluffy; set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Stir in garlic, onions and carrots and cook until tender. Add ground beef and cook until browned; drain off any excess liquid.
- Stir together the tomatoes, tomato paste, parsley, garlic, oregano, olive oil, onion, red wine, red pepper flakes, salt, and pepper in a bowl. Pour mixture over beef in the saucepan then simmer for 10 minutes. Stir in cooked rice and 1/4 cup parmesan cheese and simmer for 5 minutes more.
- Preheat oven to 375 degrees f.
- Fill each bell pepper with the beef mixture then drizzle with remaining olive oil and top with remaining parmesan cheese. Place bell peppers in a shallow baking dish.
- Bake for 30 minutes.