Dairy Free Stuffed Peppers

I was looking around online for a recipe for stuffed peppers that can be similar to what I used to make before I started the ketogenic diet, and all I saw were recipes with cheese. Since I am lactose intolerant I got inspired from what I saw, but I created my own. I like to use the cubanelle peppers - The pepper flavor is not so strong, the pepper is not so thick so you can enjoy more the filling. The sauce can be used for any recipe that requires tomato sauce

    • 1/2 onion chopped

    • 3 cloves of garlic

    • 1/4 cup olive oil

    • 1/2 bunch parsley chopped (optional)

    • 1/4 cup minced celery

    • 2-3 large tomatoes chopped (you can use canned tomatoes)

    • 1 large eggplant cubed (optional)

    • 1 cup of water

    • Salt, pepper, garlic powder, paprika, basil, 1 bay leaf, oregano

    • 6 cubanelle peppers - try to get them as straight as you can

    • 1/2 onion chopped

    • 3 cloves of garlic - minced

    • 1 1/2 lbs. ground chicken (or beef)

    • 1/2 head of cauliflower - shredded as for rice

    • 1/4 bunch parsley

    • 1 tbs. of coconut flour

    • 2 eggs

    • Salt, pepper, garlic powder, paprika, basil, oregano

The sauce: Sautee the onion until golden with the olive oil. Add the garlic and continue stirring. Add the tomatoes, eggplant, parsley and season to taste. Add the water. bring to a boil and lower the temperature.

The meat: In a separate pan sauté 1/2 onion and garlic. Add the meat and cook thoroughly. Add the spices, cauliflower rice and continue stirring.

In a bowl mix the eggs, parsley, coconut flour. Incorporate the meat and mix well.

Stuffing the peppers: Wash the peppers, remove their stem with a little of the crown around it. Stuff them with the meat mixture. Place on an oven proof pan. Pour on top the sauce and cover with aluminum foil. Bake at 350F for 45 minutes.