stuffed peppers

This recipe is keto and paleo friendly as well as gluten free, very easy to make, although the stuffing takes a while to cook, so you could prepare the sauce in advance and then stuff and cook the peppers when needed. You can also use aubergines instead of peppers. This is an ideal summer dish that can be prepared before hand and then eaten either cold or hot.

COOKING & PREPARATION TIME: 1 1/2 HOUR

INGREDIENTS FOR 4 STUFFED PEPPERS:

2 organic peppers, cut in half and deseeded, but leave the grrn part on

400gr minced beef, 20% fat

2 italian sausages, or 200gr suasage meat

1 teaspoon fennel seeds

1 glass white wine

1 tin chopped tomatoes

1 teaspoon hymalayan salt

2 cloves of garlic, chopped

1 stalk celery, chopped

2 tablespoons extra virgin olive oil

50gr grated parmesan for topping

• place the olive oil in a medium pot and saute the celery and the garlic
• add the minced beef and sausage meat and saute for 5 mins
• add the white wine and reduce by half under low heat
• add the chopped tomatoes, fennel seeds and salt
• simmer under low heat for at least an hour
• in the meantime preheat oven at 375F/ 200C
• clean the peppers and place them in an oiled baking tray
• once the sauce is thick and ready, stuff the peppers
• top the peppers with the grated parmesan and cook in oven for 30mins
• serve either cold or hot
  

  NUTRITIONAL VALUE PER PORTION
  energy kcal	424.3
  fat	21.0
  of which saturated	12.2
  carbohydrates	11.8
  of which sugars	7.8
  fibre	2.6
  protein	35.5
  salt	1.1