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Here’s a beautiful new way to do stuffed peppers—lighter, brighter, and totally grain-free. This version swaps the usual rice for Heaven and Earth Hearts of Palm “Rice,” bringing all the satisfying texture and comfort you expect from the classic dish but with a clean, veggie-forward twist. The hearts of palm blends perfectly into the saucy ground beef and spinach filling, absorbing all the rich tomato and spice flavors while keeping things fresh and balanced. Topped with pine nuts, pomegranate, and herbs, these peppers are as stunning on the table as they are nourishing. Perfect for anyone looking to eat lighter without feeling like they’re missing a thing.
8 multicolor bell peppers (tops cut, seeds removed)
avocado oil spray
pinch of salt
1 and 1/2 pounds extra-lean ground beef (93–96%)
1 medium onion, finely minced
1 shallot, finely minced
4 garlic cloves, minced
1 tomato, chopped
2 to 3 cups fresh spinach (measure with your eyes)
2 bags Heaven and Earth Hearts of Palm Rice (10–12 ounces each, drained)
3 tablespoons Tuscanini Tomato Paste
1 and 1/2 cups clean tomato sauce (no sugar or seed oils), plus an additional 1/2 cup for topping
1/2 cup or more water or broth (chicken/vegetable)
1 to 2 teaspoons cumin
1 to 2 tablespoons oregano
1 to 2 tablespoons Pereg Sweet Paprika
1 to 2 tablespoons salt
crack of black pepper
1/2 cup toasted pine nuts
1/2 cup pomegranate seeds
fresh parsley or mint, washed and chopped
optional squeeze of fresh lemon
Preheat oven to 400 degrees Fahrenheit. Spray a baking tray.
Place the peppers in the tray. Spray them lightly with avocado spray and sprinkle on some salt.
Roast 25 minutes until softened and slightly caramelized. Set aside.
In a large skillet, sauté your chopped onion, shallot, and garlic in avocado spray until fragrant.
Once browned, add the tomatoes.
Add ground beef, break it down, and season with desired seasonings.
Once mostly browned, stir in tomato paste and tomato sauce. Simmer about two minutes.
Add spinach and cook until wilted and reduced.
Fold in hearts of palm rice and pour in the water/broth to thicken up the mixture. Mix well and taste to adjust seasoning.
Lower oven to 375 degrees Fahrenheit.
Fill roasted peppers generously with the mixture.
Spoon a bit of sauce on top of each.
Place covers on (for prettier plating – not necessary if you’re just digging in!).
Bake 35–40 minutes, until browned and soft.
Garnish with toasted pine nuts, pomegranate seeds, fresh parsley or mint, and an optional squeeze of lemon before serving. (It adds so much, I promise!)
Sponsored by Heaven and Earth
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