Paleo enchilada sauce has kind of been a game changer for me.

Ever since I discovered how easy it was to make, I’ve been making more enchilada casseroles and enchilada wraps than I can even remember. I mean, it’s really hard to pass up delicious, guilt-free, mexican-inspired food.

I honestly didn’t think it could get any better… until… I made these Paleo Enchilada Stuffed Peppers.

Feeling hot, hot, hot with these Paleo Enchilada Stuffed Peppers (GF)! | Perchance to Cook, www.perchancetocook.com

It’s like this sauce was meant to be in a stuffed pepper! I mean, the peppers practically caramelize while you cook them, and are full to the brim with spicy enchilada meat sauce. Delish!

Why would this be guilt-free, you ask? Well, for starters, you know every single ingredient that goes into both the sauce and into the stuffed peppers. There are no chemicals, preservatives, grains, or gluten. Just lots of satisfying chili flavor!

Clean eating at its best.

Feeling hot, hot, hot with these Paleo Enchilada Stuffed Peppers (GF)! | Perchance to Cook, www.perchancetocook.com

To be honest, make Paleo Enchilada Stuffed Peppers has been on my to-do list for a while now.

So as soon as I replenished my stash of seasonings at my new place, (and got the replacement stickers so that I could know how to use my oven!), I knew that it was time.

Feeling hot, hot, hot with these Paleo Enchilada Stuffed Peppers (GF)! | Perchance to Cook, www.perchancetocook.com

I started by making my paleo enchilada sauce, and then adding a bit of strained tomatoes to it to make it have more consistency and flavor.

Then, I cooked some ground turkey with garlic and onions. (Note you could use ground beef, buffalo, or chicken as well! )

I poured the enchilada sauce on top of the ground turkey and filled 4 stuffed peppers with 1/2- 3/4 cup of the enchilada meat sauce.

Feeling hot, hot, hot with these Paleo Enchilada Stuffed Peppers (GF)! | Perchance to Cook, www.perchancetocook.com

Then, I surrounded the peppers with sweet potatoes and carrots, and covered the veggies in the remaining enchilada meat sauce and some extra strained tomatoes. I topped everything with a dash of salt and pepper, and a sprinkle of oregano. (I highly recommend adding extra oregano!)

Lastly, I cooked everything at 400 degrees for 40 minutes. Quick, easy, and beyond delicious!

Feeling hot, hot, hot with these Paleo Enchilada Stuffed Peppers (GF)! | Perchance to Cook, www.perchancetocook.com

Feel free to add other veggies to the dish… I think zucchini would really be great here.

And of course, don’t forget adding avocado on the side!

Feeling hot, hot, hot with these Paleo Enchilada Stuffed Peppers (GF)! | Perchance to Cook, www.perchancetocook.com

What’s great about this dish, besides that it’s a pepper stuffed with enchilada meat sauce, is that it makes wonderful leftovers for work or school. More peppers for me please!

Feeling hot, hot, hot with these Paleo Enchilada Stuffed Peppers (GF)! | Perchance to Cook, www.perchancetocook.com
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Paleo Enchilada Stuffed Peppers (GF)

Servings: 4
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Ingredients

Sauce ingredients:

  • 1 Tbs olive oil
  • 1 Tbs coconut flour, ( I like Nutiva for quality and price)
  • 4 Tbs chili powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp cumin
  • ¼ tsp oregano
  • 2 cups organic chicken stock
  • 1 cup strained tomatoes, ( I love Pomi)

Paleo Enchilada Stuffed Peppers ingredients

  • 1 tsp olive oil
  • 1.5 lbs ground turkey, ( or ground beef, buffalo or chicken)
  • 1/2 of a white onion, , diced
  • 3 large cloves of garlic, , diced
  • 1 Tbs tomato paste
  • salt and pepper to taste
  • 4 bell peppers
  • 1 cup of chopped carrots
  • 1 sweet potato, , chopped
  • 1/2 cup strained tomatoes

Instructions

  • Preheat the oven to 400 degrees.

To start, make the enchilada sauce:

  • Heat 1 Tbs olive oil over medium-high heat in a sauce pan. Add 1 Tbs coconut flour into the oil and mix it into the oil. Let it cook for 30 seconds. (You'll notice that it starts turning brown).
  • Quickly stir in the 4 Tbs of chili powder.
  • Gradually add the chicken stock and whisk ( add ⅓ cup at a time, until a full 2 cups has been put into the pan).
  • Then add the garlic powder, salt, cumin, and oregano to the mixture and stir.
  • Reduce the heat to medium and let the sauce cook for 15 minutes.
  • Add 1 cup of strained tomatoes to the sauce, mix, and cook for another two minutes before taking the sauce off the heat and putting it aside.

Then make the ground turkey enchilada filling:

  • Put 1 tsp of olive oil into a large frying pan over medium heat.
  • Add the diced onion and garlic to the pan and cook for 4 minutes.
  • Then add the ground turkey to the pan, season with salt and pepper and cook until the ground turkey is browned.
  • Strain any excess fat from the ground meat, then add the tomato paste and mix. Then pour the enchilada sauce on top of meat and mix.

Lastly, stuff the peppers!

  • Cut the tops off of 4 peppers and put the peppers into a baking dish (I used a glass dish). Fill each pepper with 1/2-3/4 cup of the enchilada meat sauce. Put the tops of the peppers back on.
  • Surround the stuffed peppers with the chopped carrots and sweet potatoes.
  • Pour the remaining enchilada meat sauce on top of the veggies and top with 1/2 cup of strained tomatoes. Salt and pepper to taste. Adding extra oregano tastes great too!
  • Cook for 40 minutes (or until the tops of the peppers have browned/blackened and the pepper is soft... you should be able to easily stab a knife through the pepper).
  • Let the peppers cool for a bit. Add avocado and other sides to your plate. 🙂
Author: Dominique | Perchance to Cook