Seafood-Stuffed Bell Peppers

Yay, this is the tastiest thing I've made in quite some time. Traditional stuffed peppers usually include rice, but I didn't miss it at all--these were crazy good.

Seafood-Stuffed Bell Peppers, Paleo Style

-2 green bell peppers, halved and cleaned

-2 tbsp grassfed clarified butter

-1/2 onion, diced

-1/2 red bell pepper, diced

-4 green onions, diced

-1 clove (or 1/2 tsp) garlic, minced

-1 6oz can of crab meat, drained

-4 or 5 oz frozen tiny shrimp (fully cooked/cleaned), thawed

-1/4 tsp...

...chili powder

...oregano

...basil

...black pepper

-1/8 tsp...

...red pepper flakes

...salt

...cayenne pepper (optional, but really tasty)

-1/4 cup tomato puree

-1/4 head cauliflower, grated (I used a cheese grater; this should come out to be a generous cup)

Preheat oven to 350 F. Prep all veggies. Cover the bottom of a baking dish with about 1/8" water, and set aside. Bring water to a rapid boil in a large pot, and parboil the 4 green pepper halves for 2-3 minutes (they should be just beginning to soften); place on paper towels to drain.

Melt butter in a large skillet over medium heat. Add onions, green onions, red bell peppers and garlic. Stirring constantly to avoid burning, saute until onions become translucent and begin to soften, about 5 minutes. Add shrimp, crab, and spices, and cook until thoroughly heated (2-3 min). Finally, add tomato puree and cauliflower, cook until thoroughly heated (1-2 min).

Place green bell peppers in baking dish, and stuff with filling. Bake until peppers are soft, about 20 minutes.

I easily ate an entire pepper (2 stuffed halves), and was sad when I could not eat anymore. This one is seriously a winner. I'd really like to try this with ground lamb or pork as well--maybe both.

Enjoy!

~Losterman