The other day we finally got new propane for the grill and when a few friends stopped by, I figured the easiest way to make everyone happy and still keep the house GF (i.e., no buns, etc) was to make shishkebabs. So we cut up piles of chicken and bottom round in the morning and marinated them in various homemade marinades all day. Then I went to the store and got fresh peppers, onions, pineapple. Apparently, I am bad at calculating the kebab:pepper ratio and when you add that to a continual underlying fear of not having enough food (which is silly because I never NOT have enough as I don’t know how to cook for less than an army) (which is ironic since most of the people at my house this past weekend were military)(I digress) we had quite a bit of peppers left over.
I could have diced and frozen them or just made more kababs this coming weekend but I was in the mood for stuffed peppers. But you can’t really stuff small squares of peppers. So I opted to make the filling into meatballs and then serve them skillet style with the peppers and onions which I had cooked in a tomato puree. My favorite to use is Pacific Northwest’s Tomato Herb Soup: it’s organic, all natural and gluten-free. I buy mine in Target. Of course, you could also use regular canned tomato puree with a little added herbs (Italian seasoning, garlic powder, salt, pepper, etc.). It’s up to you. You could serve this with quinoa or cauliflower rice, but I just ate it kind of like soup.
Recipe: Un-Stuffed Peppers
- For the meatballs:
- 1 lb grassfed ground beef
- 1 egg
- 1/4 c. fresh grated Parmesan cheese
- 1/3 c. nut meal (I used pecan because I like my stuffed peppers a little sweet), or binder of your choice
- 1/2 tsp. onion powder
- 1 tsp fresh garlic
- 1/2 tsp. oregano
- 1 tsp parsley
- dash of salt and pepper
- For the sauce:
- 1 tbsp olive oil
- 4 c. green peppers, largely chopped or sliced
- 4 c. yellow onion, sliced (about 1 large vidalia)
- 4 c. tomato puree or Tomato Herb Soup
- Add all of the meatball ingredients in a large bowl and mix thoroughly.
- Using your hands, form balls and place on foil-lined oven rack. Should make around 20 meatballs, depending on size.
- Place in 350 degree oven for 25 minutes.
- While the meatballs are cooking, place the oil and the peppers and onions in a large saucepan on medium/low.
- Cover with a lid and let steam.
- Turn every few minutes until soft.
- When the meatballs are done, add the tomato puree/soup and the meatballs to the pot.
- Bring to a low simmer for 5 minutes.
- Remove and serve.
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
Diet (other): Gluten free
Number of servings (yield): 4
Meal type: dinner