I want to be Julie! {Italian style stuffed peppers}

Remember the 2009 movie, Julie and Julia? It was the story of Julia Child’s cooking profession intertwined with the story of a blogger named Julie who cooked through all the recipes on one of  Child’s cook books. Man, I love that movie. It was quite disappointing that Julie and Julia never actually met. I digress.

I feel a little like Julie in the sense that I like to cook and write about food. I have a slight obsession with the cookbook Practical Paleo and Diane Sanfilippo, the author. I own a ton of cookbooks, more than I have room for, and this is by far my favorite. The book contains educational, practical, Paleo recipes as well as grocery lists, food plans, menus for certain diseases and much, much more. As an added bonus, the food pictures are so amazing!

Also, like Julie, I’m going to try to cook through the book, and post my favorite recipes ( I do have a very hard time following a recipe, so there will probably be some deviations from the original). I’ll start with a family favorite, Italian Style Stuffed Peppers. It’s so easy and quick. In less than 40 minutes you’ll have a full meal, it’s self contained (veggie, protein and fat in one dish), and it’s healthy!

Italian Style Stuffed Peppers

What do you need…

2 bell peppers, cut, ribs removed – I like red, orange or yellow

1 tablespoon olive oil or coconut oil

1/2 onion, diced

Sea salt and black pepper to taste

4 cloves of garlic, pressed or chopped

1/2 cup diced tomatoes (fresh is best, can is okay)

2 cups of finely chopped spinach

1 lb ground beef, bison, turkey, deer or chicken

6 fresh basil leaves, finely chopped, plus extra for garnish

Fresh shredded mozzarella cheese (my opinion – if you’re going to eat cheese, buy the good stuff!)

Let’s cook…

Preheat the oven to 375 degrees.

Place the cut bell peppers in a roasting dish for 10-15 minutes. While the bell peppers are cooking, heat your oil in a skillet. Cook the onions, adding salt and pepper to taste, until they are translucent. Add the tomatoes, spinach and garlic to the onions and simmer for approximately 2 -5 minutes.

Add the ground meat and cook until fully done. Remove any extra grease from the meat by spooning it out. Taste the mixture and adjust seasoning to your liking. Mix in the chopped basil.

Remove the peppers from the oven (if you haven’t already done so), and flip them over. Spoon the stuffing mixture into the pepper, and put back in the oven for 5-10 minutes. If you’re feeling naughty, sprinkle a small palm full of cheese on top before placing back in the oven.

The great thing about stuffed peppers is that they freeze and reheat really well. This would be a great meal to batch cook.

Food theatrics:

Food prep


Finished product



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