Fed & Fit

Curried Beef & Butternut Stuffed Peppers

These are Paleo-friendly stuffed peppers like you've never had before! Packed with healthy butternut squash and a satisfying curried beef, these are sure to become a staple in any fit kitchen.

Curried Beef & Butternut Squash Stuffed Peppers

I have been on the EDGE of my seat for months (almost a full year) just ANTSY to share pieces of the Fed & Fit Book with you!! You see, this 400 page resource contains some of my BEST work. It's got some of my BEST recipes (175+ of them), a summary of my approach to healthy living (via the “4 Pillars of Health”), and a copy of my signature 28-Day Fed & Fit Project. It is DENSE and it took me well over a year to write, compile, photograph, and edit. Aside from the year spent directly working on the book, if I mentally rewind the clock and look back on the 6 years of this blog, thinking about every post, comment, client, email, and my personal determination to keep getting better, it's not difficult to see how they all played a part in this singular resource. If we want to take it even further back (and look through our “it all happens for a reason” glasses), my personal health struggles which came to a pinnacle in my early 20's, which finally pushed me to learn about how I could HEAL myself with FOOD, without dieting, determined to be “fed” AND “fit,” it also becomes apparent how those difficulties were absolutely necessary. The book hits shelves in a short 3 weeks (on August 16th) and I'm overwhelmed by a feeling of thanks. I'm thankful for you reading this now, for my bad food photography which evolved into better food photography, for each and every nutrition client over the years, for my colleagues, for my publisher, for my family, and for every single one of my struggles.

SO, because nobody likes a completely unfair “Doesn't this look good? Well you only have to wait 9 MONTHS to try it” teaser. I gritted my teeth, kept as quiet as possible, and waited semi-patiently for the right time to share.

The wait is finally over.

In the next two months, I'm going to share teaser recipes from the book along with a couple “sample days in the Fed & Fit Project” so you can get a taste for my approach to leading folks down a path designed to help them build THEIR Perfect Plan.

Hang tight, this is going to be a wild ride!

For even more, remember to follow along on the following book-related activities:

  • PRE-ORDER GIFT: As a thank-you for everyone who pre-ordered the book, I'm sending you a FREE “Healthy Snacking” 40-page eBook! It's got some additional sneak peeks of the book along with some bonus content. You don't want to miss this! You can pre-order HERE and then email your receipt to megan@fedandfit.com.
  • BOOK TOUR: See my book tour stops HERE! I'm hitting the road with my friend Diane Sanfilippo for this first round of book tour stops. Be sure to RSVP if you plan to attend!
  • GIVEAWAY: I'm giving away an AWESOME kitchen and fitness suite! Click HERE for details on how to enter.
  • PRESS: Want to see what others are saying about the book? It's pretty humbling! You can see all the juicy details HERE.

Curried Beef & Butternut Squash Stuffed Peppers-2

NOW, let's talk about this recipe. This is one of my favorite dishes in the book be cause it's a convenient balanced meal in a concise package! Best yet, it's unlike any stuffed pepper you've had before. THIS stuffed pepper sits on a bed of luscious butternut squash (for a healthy dose of veggie-based starch) and is topped off with some of the tastiest curried ground beef to ever pass through my kitchen. I like to make these in one large batch and then individually wrap then freeze the leftovers for a convenient freezer meal ready to enjoy on busy days!

I hope you love these as much as I do.

Remember you can pre-order a copy of the book HERE before it hits shelves nationwide on August 16th!

Curried Beef & Butternut Squash Stuffed Peppers-3

Curried Beef & Butternut Squash Stuffed Peppers

Preparation 5 minutes Cook Time 2 hours Total Time 2:05 Serves 6 servings     adjust servings

Ingredients

  • 1 small butternut squash (about 2 1/2 pounds)
  • 3 tablespoons salted butter, ghee, or coconut oil, divided
  • 2 teaspoons fine sea salt, divided
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 pounds ground beef
  • 1 tablespoon curry powder
  • 1 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup canned full-fat coconut milk
  • 1 (4-ounce) jar red Thai curry paste
  • 1/4 cup fresh lime juice (about 2 limes)
  • 6 to 8 large red bell peppers
  • 1 tablespoon finely chopped fresh cilantro, for garnish (optional)

Instructions

  1. Preheat the oven to 400°F. Cut the squash in half, long-ways, and scrape out the seeds. Place the halves face-up in a baking dish. Melt 1 tablespoon of the butter and rub it on the cut side of the squash. Sprinkle with ¼ teaspoon of the salt. Tent the baking dish with aluminum foil and bake for 1 hour, or until the flesh is easily pierced with a fork.
  2. While the squash is baking, melt 1 tablespoon of the butter in a large frying pan over high heat. Add the onion and cook until translucent and starting to brown, then add the garlic and cook until fragrant. Next, add the ground beef and cook until it’s mostly browned, breaking it up with a spatula as it cooks. Add the curry powder, paprika, black pepper, cayenne pepper, and 1 teaspoon of the salt. Stir and continue to brown until the meat is fully cooked. Add the coconut milk, curry paste, and lime juice, stir, and set aside.
  3. To make the butternut squash mash, scrape all the flesh from the rind into a large bowl or food processor. Add the remaining tablespoon of butter and remaining ¾ teaspoon of salt and blend until well combined and smooth.
  4. To prepare the peppers, cut the tops off and scrape out the seeds and membrane. Spoon about ¼ to ½ cup of the squash into the bottom of each pepper and then top them off with the ground beef.
  5. Stand the peppers upright in a baking dish that is just large enough fit them all, but snugly. If you have trouble making them stay standing, wedge some crinkled aluminum foil between the peppers to help create a more secure fit. Bake at 400°F for 25 minutes. Cover the tops with a sheet of aluminum foil for 20 minutes and then remove it for the last 5 minutes.
  6. Serve warm garnished with the fresh cilantro (if using) or let cool and then individually wrap and freeze. To reheat, place frozen food (no need to defrost) in a preheated 350°F oven for 30 minutes or microwave on high for 3 to 4 minutes, or until heated through.

by

Recipe Notes

Approximate Calories & Macro Breakdown (based on 1 of 6 servings)

Calories: 569; Protein: 32 g; Fat: 31 g; Carbohydrates: 41 g

   

8 Responses to “Curried Beef & Butternut Stuffed Peppers”

  1. #
    1
    Leahposted July 26, 2016 at 1:16 pm

    I just recently started following your blog and social media accounts and have to say I love what I’ve seen so far! I made your Teriyaki chicken and baby bok choy last week and it was fantastic!
    I also love that you put an approximate macro breakdown on this recipe, that’s definitely helpful.

    Thanks!

    • #
      Cassyposted July 26, 2016 at 1:18 pm

      Thank you so much for the note, Leah!! I’m glad you find the breakdowns helpful 🙂

  2. #
    2
    Leahposted July 26, 2016 at 1:17 pm

    Oh and tips on how to make your recipes into freezer meals…amazing!

    • #
      Cassyposted July 26, 2016 at 1:19 pm

      YES!! I love having a healthy stash of Paleo-friendly freezer meals 🙂

  3. #
    3
    Leahposted July 26, 2016 at 1:27 pm

    Do you find that freezing and reheating changes the taste or texture? I’ve made a few meals into freezer meals, and especially those with coconut milk never tasted the same…

    • #
      Cassyposted July 26, 2016 at 1:45 pm

      I think that the method in which you reheat makes all the difference. My general rule of thumb (for ideal texture, not necessarily speed) is to reheat a meal in the same place you cooked it to begin with. Stove top dishes reheat best on the stove and oven-baked dishes do best in the oven. Sauces may separate when frozen, but can easily come back together if you stir while heating. Hope that helps!

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    4
    cakespyposted July 27, 2016 at 5:29 am

    Wow, these look utterly crave-worthy. I love the contrast of textures and flavors in these savory cups of yum!

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    5
    Jessica LaBelloposted August 8, 2016 at 9:36 am

    Can’t wait to make this, it looks amazing! I love curries sooo much

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