Grain-Free Stuffed Pepper Casserole

by Susan on August 30, 2014

grain-free stuffed pepper casserole

I love stuffed vegetables: mushrooms, peppers, zucchinis… you name it. My kids, on the other hand, tend to like the “stuff” inside but are less enthusiastic about the vessel containing it.

I found this creative recipe for a stuffed pepper casserole on Plaid & Paleo which seemed like the perfect compromise. The peppers are chopped up within the casserole, so while it’s less pretty to look at it’s a bit more kid-friendly. The recipe also uses cauliflower rice in lieu of traditional; with all of the other elements going on here, it’s practically impossible to tell that the dish contains cauliflower.

This is a perfect dish for busy weeknight and school days, as you can prep it quickly and then have it ready to bake at dinnertime. The recipe is both gluten and grain-free, and can be dairy-free if you choose to not melt any cheese on top.

Grain-Free Stuffed Pepper Casserole
adapted from Plaid & Paleo

1 lb. grass-fed ground beef
2 minced shallots
1 tsp. olive oil
1 small head cauliflower, cut into florets
3 cups organic marinara
3 medium green peppers, chopped
2 tbs. worcestershire
salt, pepper and garlic powder (to taste)
1/2 tsp. crushed red pepper flakes (lessen or omit if you don’t want any zip)
4 whisked eggs
1 cup shredded cheddar (optional)

Preheat oven to 375.

Heat olive oil in a large skillet over medium heat. Add beef and onions and cook until meat is no longer pink.

While meat is cooking, run cauliflower through a food processor to create “rice.”

Add cauliflower to a large bowl along with chopped peppers and marinara sauce. Add cooked beef and shallots. Season with worcestershire, salt, pepper, garlic powder and pepper flakes. Mix well.

Stir in eggs and mix again. Spread mixture into a large casserole dish. Sprinkle on cheese, if using.

Bake at 375 for 50-60 minutes, or until firm. Finish casserole off under the broiler for a couple of minutes to crisp the topping, if desired.


Plantain Chip Chicken Fingers

by Susan on August 29, 2014

I first created this recipe after the kids and I spent a spring break in the Dominican, and they became slightly obsessed with plantain chips. While the snack might sound exotic, they’re quite easy to find (I buy them at Trader Joe’s, but have seen them at “regular” supermarkets near the nuts and dried fruit).

The crispy texture of the plantains is perfect to create a gluten-free breading for chicken fingers. You can grind them up in a food processor or mini blender. To get the coating to stick you can use any type of flour, and either an egg and water mixture or melted coconut oil. The latter will make this recipe not only gluten, nut and dairy-free but egg-free too.

We enjoyed our chicken fingers over a salad, but they taste great just dipped in ketchup or honey mustard as well!

Plaintain Chip Chicken Fingers

1 lb. chicken tenders
1 package plantain chips (mine was 6 oz.)
1 tsp. paprika
1 tsp. garlic powder
salt & pepper, to taste
1 cup flour or starch of choice (I used brown rice flour)
1 lightly beaten egg, mixed with 1 tbs. water (OR 2 tbs. melted coconut oil)

Heat oven to 375. Run plantain chips through food processor until finely chopped.

Place in a shallow dish and season with salt, pepper, paprika and garlic. Put flour in another dish and egg/water mixture (or oil) in a third. Coat chicken with flour, dip in egg (allow excess to drip off) and then roll in plantain crumbs. Press crumbs into chicken to help it stick.

Place coated chicken on a greased baking sheet. Bake for 15-20 minutes, until chicken is cooked and coating is beginning to turn golden.


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