“Quick and dirty” dishes are that I am up for when it comes to healthy meal prep – actually rather “quick and clean”.
Why? Because 4 out of 5 week nights, I will spend either with friends, at the gym or at the yoga studio. And I still often feel for bringing my own lunch to the party – the office in my case.
Currently, I obsessed with conveniently bringing casseroles to the office – baked, kept fresh and re-heated in my favorite Pyrex dish.
This stuffed bell pepper casserole is perfect for late-night lazy meal prep, plus easily adaptable to your taste, glutenfree and full of amazing flavours. Whether you make a single serving in a small dish or roast a bunch of peppers for your family, friends or colleagues to share with, it is definitely a great way to get your recommended servings of vegetables.
And it makes the entire house smell so delicious and inviting – the end result is a comforting meal, which will keep you from a lunch-time food coma, but definitely satisfy your growling tummy.
〰 PALEO 〰 PRIMAL 〰 SUGAR-FREE 〰 GLUTEN-FREE 〰 DAIRY-FREE 〰 LOW-CARB 〰
Stuffed Bell Pepper Casserole
BELL PEPPERS ARE ALSO KNOWN AS CAPSICUMS AND ARE RICH IN ANTIOXIDANTS, WHICH WILL HELP YOU TO FIGHT OFF FREE RADICALS WHEN OUT AND ABOUT.
- 4 medium-sized bell peppers
- 300g / 10 oz ground poultry
- 500g / 1lb finely chopped, mixed vegetables (e.g. mushroom, broccoli, eggplant …)
- 4 eggs
- 1 tsp coconut oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp sriracha / hot sauce (optional)
- 1 tsp guar gum/ agar agar
- 750 ml / 3 cups beef broth
1. Wash your bell peppers and cut up to the top, then de-seed the vegetables and place them into your casserole dish.
2. In a saucepan, heat the coconut oil and stir-fry the ground meat for 2-3 minutes, then add your chopped vegetables and sautée the filling for another 5-6 minutes (depending on your choice of vegetables) – during that time you can add both the spices and hot sauce.
3. Add the broth and the thickeing agent to the filling and let it simmer for 5 minutes, until the guar gum/ agar agar thickens the sauce a bit.
4. Remove the pan from the stove and fill your bell pepper cups with the veggie meat mix using a spoon. Make sure to fill the bottom half of the peppers with the veggie-meat mix, the liquids will be used to create a sauce.
5. Access filling/ sauce can then be poured into the casserole dish.
6. Crack one egg each into the bell pepper cups to fill the top half.
7. Now bake the casserole in your oven at 160 °C | 320 °F for 30-40 minutes.
NOTE: If want to serve the casserole right away, I prefer cracking the eggs into the pepper cups after baking them for 30 minutes for the remaining 10 minutes in the oven.