Stuffed Bell Peppers has always been in the recipe rotation around here but I usually made it with rice and I used the tomato paste with sugar. I knew I wanted to bring this recipe into my Sugar Free world so I needed to find a way to make it without the rice and with tomato pate with no added sugar. The tomato paste was easy, I just needed to remember to read the ingredients before I bought it but the rice was a little trickier.
I knew I needed the filler that rice was but I need whatever the filler was to fairly bland because I didn’t want anything overpowering the taste of the meat. I settled on zucchini and squash and am pretty happy with the way it turned out. I diced them in this recipe but after we cooked them my wife pointed out that we could have shredded them and kept it more “rice-like” for lack of a better term. I may try that next time and see how it goes.
Either way, I’m glad this recipe is back in our family rotation and not only is it sugar-free but also dairy-free, low carb, and gluten-free.