Our Paleo Stuffed Peppers recipe was one of our most visited posts in 2013 so we decided to revisit the stuffed peppers with a twist.
One of the best things about this recipe is it’s like cooking two dinners in one. You will have enough for two meals worth of dining.
Super simple roasted sweet potatoes one night with a veggie sauce. Then mash the sweet potatoes with the left over tomato veggie sauce and stuff it into peppers for dinner on the second night! It was such a tasty combo and an interesting take on usual stuffed peppers.
- Sweet potatoes (enough for two dinners worth)
- 1 small onion
- 3 cloves of garlic
- 3 capsicums (I like orange and yellow ones and find the green too bitter)
- 1 leek
- 1 pack of button mushrooms
- 1 courgette or two little zucchini’s
- 200ml pasata (it’s Italian strained crushed tomatoes and works well for sauces) you can use canned tomatoes instead
- Your favourite combination of spices/herbs (I like to use paprika, oregano, thyme and Worcester sauce)
- Salt and pepper.
Roast your sweet potatoes in the oven, if you are stuck for time, pop them in the microwave first, if you have time, wrap them in foil for the first 30-45 mins then unwrap the foil and drizzle in olive oil, salt and pepper.
While the potatoes are roasting, you can start making your ‘splosh’.
The beauty of this veggie splosh is that the recipe is very versatile. Sautée the onion, garlic and leeks in a pan. Throw in whatever you have in your fridge and you really can’t go wrong. I used courgettes, one of the 3 peppers, mushrooms and tomato pasata.
Once the sweet potatoes are done roasting, cut them lengthways, and spoon the sauce into them before serving.
For the not-so-strict cavepeeps, a sprinkle of parmesan makes this good dish even better.
Use the same technique of the Paleo Stuffed Peppers recipe to prepare the peppers – essentially washing them and cutting them to be ready for stuffing. You can try the ‘standing up’ version from the Paleo Stuffed Peppers recipe, or the ‘open face’ version that is photographed here.
Next, take all the leftover sweet potato and ‘splosh’ and mash them into each other.
Stuff the peppers with the sweet potato and sauce mix, and bake in the oven Cut out the top of the peppers, stuff the raw pepper with the mix and bake in a pre heated oven of 180 degrees until the pepper is cooked.
Your filing is actually already cooked but can stay as long or as short as you like. Peppers can be eaten raw so the cooking time will really vary on your preference.