Paleo Creole Shrimp Stuffed Peppers with Cauliflower Rice
Paleo Creole Shrimp Stuffed Peppers with Cauliflower Rice are jam-packed with authentic south Louisiana flavor. A grain free, Paleo, ketogenic-friendly. and gluten free recipe.
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Servings: to 3
Ingredients
- 2 14.5- ounce cans gluten free tomato sauce
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- salt black pepper, and cayenne pepper to taste
- 6 green bell peppers tops, seeds, and membranes removed
- 1 pound peeled and deveined raw shrimp
- 1 teaspoon lemon zest
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- black pepper and cayenne pepper to taste
- 2 to 3 tablespoons olive oil
- 1 chopped onion
- 2 chopped celery ribs
- 3 minced garlic cloves
- 1 14.5- ounce can gluten free stewed tomatoes drained and rough-chopped
- 3 cups fresh or frozen riced cauliflower
Instructions
- Preheat oven to 350 degrees F.
- Pour the 2 cans of tomato sauce into a small pot. Season with the tablespoon of garlic powder and onion powder, and the teaspoon of paprika and dried parsley. Add SP&C to taste. Cook over low heat.
- Bring a large pot of salted water to a boil.
- Submerge three bell peppers at at time in the water. Remove when the peppers turn from bright green to an army green and are tender to the touch. Drain excess water from inside peppers, and set aside.
- Season the shrimp with the 1 teaspoon each of lemon zest, garlic powder, onion powder, paprika, and dried parsley. Add black pepper and cayenne pepper to taste. Set aside.
- Place small batches of fresh or frozen cauliflower in your food processo. . Process until a rice-like consistency is achieved, or just use frozen riced cauliflower.
- Brown the chopped onion and celery in oil.
- Add the minced garlic, and cook for 1 minute.
- Add the marinated shrimp and drained stewed tomatoes. Cook for 2 to 3 additional minutes, or until the shrimp turn opaque.
- Remove from heat and fold in the riced cauliflower.
- Pour the heated tomato sauce in the bottom of a 12-inch cast iron skillet. .
- Fill each hollow green bell pepper with the stuffing mixture, and place one by one into the skillet.
- Bake for 25 to 30 minutes, or until cooked through. Broil for 1 to 2 minutes to further brown the top, if desired.
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The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
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