Greek Stuffed Peppers

Courtesy of Forks Over Knives... with a slight modification I was able to make this recipe paleo. 

Ingredients:

5 Organic Bell Peppers

1 Large Onion, diced

3 Small Organic Zucchini, diced

3 Organic Carrots, diced

1 Cup Vegetable/Chicken Broth

3 Cups Cauliflower Rice

5 Tbs Tomato Paste

3/4 Cup Parsley, chopped (fresh or dried)

3/4 Cup Dill, chopped (fresh or dried)

1 Lemon, juiced

1/4 tsp Pepper

1/2 tsp Sea Salt

Paleo Marinara Sauce (optional)

Instructions:

Preheat your oven to 350 degrees.

Cut your peppers and remove the seeds for stuffing.

Place peppers in an oven safe dish and cook upright for 30 minutes.

In a large pan saute your onions, zucchini, and carrots in your broth for 5-6 minutes.

Stir in your rice and tomato paste coating thoroughly.

Next add your parsley, dill, lemon juice, pepper and salt.

Once peppers are ready simply stuff with your veggies and cook for an additional 30-40 minutes.

Serve with marinara sauce or eat alone.