eMeals Recipe of the Week: Paleo Caul-Rice & Beef Stuffed Peppers w/ Broccoli, Bacon and Raisin Salad


stuffed peppers

Oh my goodness, our family has been so busy the last few weeks. We’ve had birthdays, play dates, baseball games and more. That coupled with the website issues has gotten me a bit behind. I finally got around to posting this weeks eMeals recipe and I chose a recipe from the Paleo Meal Plan.

I’ve heard a ton of talk about how great eating the Paleo way is for our bodies. Personally, I’ve never had a Paleo meal so I was very intrigued. We made the Caul-Rice & Beef Stuffed Peppers w/ Broccoli, Bacon and Raisin Salad. I was able to save quite a bit on this recipe because of price matching and most of the items were already in my pantry.

The meal came out beautiful and delicious. I felt great eating fresh food and knowing there was little to no processed food. I’m excited to try another Paleo meal.  Our dinner was delicious.

Our local Aldi had the Bell Pepper 3 Packs on sale for $1.49. Walmart had them priced at $3.48. The recipe called for six peppers, so we saved $3.98 by price matching.  I love price matching.

How do you get access to eMeals recipes and shopping lists? Just head over to eMeals.com and select the meal type you are interested in and pay as little as $5 per month. That is $1.25 per week for someone to plan your meals for 7 days and provide you with a shopping list based on your local store sales. It’s a no brainier, really!!!

PLUS, on top of that you can use your savings and coupon knowledge to save even more. Adding a few coupons or price match deals will make this service better than free! $1.25 per week!!!! That’s it!!

Here is the recipe for this weeks featured meal – Enjoy!

eMeals Recipe of the Week: Paleo Caul-Rice & Beef Stuffed Peppers w/ Broccoli, Bacon and Raisin Salad
Cuisine: Paleo
Serves: 6
 
Ingredients
  • 1 (12-oz) bag cauliflower florets
  • 1 lb ground beef
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • ¼ cup almond flour
  • ¼ cup tomato paste
  • 1 tablespoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 6 large bell peppers (assorted colors)
  • ---------------------------------------------------------------
  • 4 slices bacon
  • 1½ lb head broccoli, cut into florets
  • 2 teaspoons Dijon mustard
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • ¼ teaspoon garlic salt
  • ¼ teaspoon pepper
  • ½ cup chopped pecans
  • ½ cup raisins
Instructions
  1. Preheat oven to 350 degrees.
  2. Pulse florets in a food processor until rice-like consistency.
  3. Heat a large nonstick skillet over medium-high heat.
  4. Add cauliflower, beef, onion and garlic to pan; cook 5 minutes or until beef is no longer pink, stirring to crumble.
  5. Transfer to a bowl; mix in almond flour, tomato paste, seasoning, salt and
  6. pepper.
  7. Cut tops off bell peppers; discard seeds and membranes.
  8. Stuff cauliflower mixture evenly into bell peppers.
  9. Place stuffed peppers in a large baking dish; bake 30 minutes or until
  10. peppers are tender.
  11. ---------------------------------------------------------------
  12. Cook bacon in a large skillet over medium-high heat 5 minutes or until crisp; crumble.
  13. Bring a pot of water to a boil; add broccoli.
  14. Cook 1 minute or until bright green.
  15. Plunge broccoli into ice water; drain.
  16. Whisk together mustard, olive oil, vinegar, garlic salt and pepper.
  17. Combine broccoli, bacon, pecans and raisins in a serving bowl; drizzle with vinaigrette, tossing to coat.

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