This past weekend I was lucky enough (thank you grandparents) to get a kid free weekend to go and visit my family in Indianapolis. P and Michael are my second set of parents and have been in my life since I was 19 (and rather wild). P was my mentor and one of the best choreographers I worked with during my professional dance career, they are Nana P and Nano M to my kids and I have been lucky enough to be able to call their son my little brother since he was 8 years old. I took the wild sibling title seriously and would take him for pizza and ice cream anytime I watched him and introduced him to the world of hip hop and rap music. I’m sure P was mentally cringing and cursing me as her nine year old son told her all about Tupac and Biggie, but she never said a word!
Like any child preparing to come home for a visit I was mentally preparing a list of favorite foods I would want to have. Michael always makes me his white pizza and his ridiculously good margaritas. I mean so good you don’t even realize you are drinking tequila until you end up dancing the rumba solo in the other room. Both recipes he declares will go to his grave with him. Which is extremely annoying since I covet both. And P has a rotating list of recipes I love such as her carbonara, freshly baked bread and roasted chicken. This time we decided to make her Hungarian stuffed peppers.
This recipe comes from a late 1800’s Hungarian cookbook that was passed down to P through her family. She has made slight alterations to the recipe over the years but the core remains the same. The original recipe was an equal combination of ground pork and ground beef. It was also made with white/brown rice. P switched the meat to ground turkey and since I have a love/hate relationship with white meat I typically use ground beef. We also recently discovered that cauliflower rice worked really well with this recipe to make it grain free. While my kids don’t love the actual pepper, they do like the inside mixture so my hubby or I usually act as garbage disposal and finish their peppers for them. This is a great, quick weeknight meal for the whole family! Enjoy!! nom nom
gluten free/dairy free/grain free
1 pkg ground beef, turkey or a combination of pork and ground beef; which is what the original recipe calls for (16-20oz)
4 lg or 5 med green peppers
2 1/2 c riced cauliflower (see side note below for prep)
3/4 tsp sea salt
1 1/2 tsp basil
3/4 tsp oregano
1/2-3/4 tsp grated blk pepper
diced tops of green peppers
1 1/2 jars (36 oz) of homemade or jarred marinara sauce; Trader Joe’s organic tomato basil marinara sauce is a good choice.
1 head of cauliflower
- Remove stem and leaves from cauliflower. Cut into 4 even sections or smaller sections if using a blender. Place cauliflower in food processor or blender and pulse until cauliflower is the size of rice. For the recipe above, you will use the cauliflower rice raw. If you want to use it in place of cooked rice, just place rice in steamer basket and cook for 5-6 minutes until tender.
- Wash, cut off the tops and hull the green peppers – place in baking dish
- Beat eggs w/spices, add raw riced cauliflower, diced green pepper tops and ground meat of choice.
- Fill the green peppers with the mixture and pour the marinara sauce over top.
- Bake uncovered at 350 for 80-90 minutes. I recommend pulling ou tthe peppers 3-4 times through the cooking process to spoon sauce over the tops. I also make a cut in the top of the peppers with my spoon and push some of the sauce into the mixture. This keeps the mixture from bedrycoming dry as it bakes.