One of my go-to nutritious comfort foods are these Healthy Family Style Stuffed Peppers and Tomatoes.
I mean, there really isn’t anything quite like roasted… almost caramelized, peppers and tomatoes stuffed with a homemade Italian style meat sauce.
And while this might sound like it is complicated, this naturally Paleo, Whole30 compliant, gluten-free meal surprisingly isn’t hard to make at all!
Sure there is some prep-work but you can work on several of the steps at the same time and then once they are in the oven…. all you need to do it wait.
And these juicy, flavorful stuffed peppers and tomatoes will be ready to be devoured!
To start, you will need 6 large bell peppers and 4 large beefsteak tomatoes.
(Or 6 beefsteak tomatoes and 4 bell peppers, depending on what you want more of)
Then, you need to cut the tops off of the tomatoes and peppers.
First, hollow out the peppers, put the tops back on the peppers, and bake them for 20 minutes at 400 degrees.
Then, while the peppers are cooking, cut the tops off of the tomatoes, hollow them out and keep the inside of the tomatoes (to put into the meat sauce).
While the peppers are still cooking, make the meat sauce!
Cook a little onion, garlic, and red pepper flakes in some olive oil. Add sun-dried tomatoes, ground turkey, ground beef, and spices to the pan and cook until the meet is browned.
Add the inside of the tomatoes that you hollowed out, tomato paste and some extra strained tomatoes and cook for 10 minutes.
(At some point the peppers will have been taken out and are resting)
Then find a large glass baking pan, mine was about 10.5 x 14.75 x 2.25 inches.
Fill the pan with the peppers and tomatoes (without their tops on). Then, fill each pepper and tomato with meat sauce, until it is full.
Cover each one with it’s respective top and surround the peppers and tomatoes with the remaining meat sauce.
Bake for about 45 minutes, until the peppers and tomatoes are soft… and oh, so beautiful!
That is it!
And the result is an absolutely gourmet, melt-in your mouth, comfort food of all comfort foods, healthy dish.
These Healthy Family Style Stuffed Peppers and Tomatoes pair well with so many sides– basically any roasted veggie, or zoodle… or even rice or pasta.
They also taste great on their own.
I personally love adding a little bit of honey to mine, and a bit of extra salt. The sweet-salty flavor with these stuffed peppers and tomatoes are BOMB.
Another great thing about this Healthy Family Style Stuffed Peppers and Tomatoes recipe is that feeds a lot of people. Or makes wonderful leftovers.
I had leftovers for days and looked forward to my lunch every single day!
Plus, it’s the kind of dish that pleases everyone.
I don’t know about you, but in my house, some people are die hard “stuffed pepper people” and others “stuffed tomato people”.
Both are delicious in my book.
Roasted almost caramelized peppers and tomatoes stuffed with a homemade Italian style meat sauce. Naturally Paleo and Whole30.
- 6 large bell peppers
- 4 large beefsteak tomatoes
- 2 Tbs minced garlic (this was 7 cloves of garlic for me)
- 1/2 cup minced yellow onion (this was 1 medium onion for me)
- ⅛ tsp red pepper flakes
- ¼ cup sun-dried tomatoes
- 1 lb ground turkey
- 1 lb ground beef
- 2 tsp dried basil
- 1½ tsp dried oregano
- 1½ tsp sea salt
- ½ tsp ground black pepper
- 1 tsp paprika
- 5 Tbs tomato paste Cento is Paleo
- 3 cups strained tomatoes (I always use Pomi strained tomatoes)
- 1 cup chopped tomatoes (I always use Pomi chopped tomatoes)
Preheat the oven to 400 degrees F.
Cut the tops off of the bell peppers and set them aside. Remove the seeds and parts inside and throw them away. Then, put the bell peppers, with their tops back on top, into a large glass baking pan and cook them for 20 minutes, then remove them and set them aside.
While the bell peppers are cooking, cut the tops off of the beefsteak tomatoes and set them aside. Then take the inside of the tomatoes (seeds and tomato meat) out, and put the tomato insides into a food processor and mix. Set aside the hollowed out tomatoes and the minced tomato pieces aside.
Put 2 Tbs minced garlic, ½ cup minced onion and ⅛ tsp red pepper flakes into a large pan. Add olive oil and heat over medium heat. Mix and cook for about 2-3 minutes.
Add ¼ tsp sun-dried tomatoes, the ground turkey and ground beef to the pan, and mix. Then add 1 tsp dried basil, 1 tsp dried oregano, 1.5 tsp sea salt, ½ tsp ground black pepper, and 1 tsp paprika and mix into the meat. Cook the meat until it has browned, about 7- 10 minutes.
Add the beefsteak tomato insides to the pan, and the 5 Tbs of tomato paste to the pan and mix.
Add 3 cups of the strained tomatoes, and 1 cup of the chopped tomatoes to the pan and mix. Add1 tsp dried basil, and ½ tsp dried oregano, mix and let everything cook for about 7-10 minutes more.
Then, remove the meat sauce from heat. Put all of the hollowed out peppers and tomatoes into a large glass baking pan (mine was 10.5 x 14.75 x 2.25 inches), and fill each one with the meat sauce. Put any remaining meat sauce around the peppers and tomatoes in the pan.
Put the pan into the oven and bake for 45 minutes at 400 degrees, until the tops of the peppers and tomatoes have browned and the become very soft.