Have you ever actually been tested for food sensitivities? Not everyone with Hashimoto’s necessarily needs to follow the autoimmune paleo (AIP) diet to improve symptoms. We all don’t react negatively to nightshades (although the topic is a popular seller of books to say that we do).
The diet you should be following is the one that addresses your unique food sensitivities along with the avoidance of gluten, soy, raw cruciferous veggies, wheat, GMO corn, and in most cases, dairy since these are believed to play a role in molecular mimicry.
I am crazy about these slow-cooked stuffed peppers. They are of course gluten-free and instead of using rice, we used “cauliflower rice,” and they’re simply delicious. Treat yourself to one or two as a snack or light meal – without the guilt. These are 100% nutrient-dense + goodness.
Use red organic bell peppers and organic ingredients if at all possible.
Did you know? Red bell peppers contain high amounts of Vitamin C + several phytochemicals and carotenoids, particularly beta-carotene which equals antioxidant and anti-inflammatory benefits. If you’ve gone through my Hashi’s Sister’s autoimmune & thyroid e-Course, you already know that inflammation = a fire and that antioxidants = a fire extinguisher!
Enjoy!
Slow-Cooked Stuffed Peppers
Ingredients
- 4 bell peppers
- 1 onion diced
- 1 head cauliflower riced
- 1 large zucchini diced
- 8 oz. tomato paste
- 1 teaspoon oregano
- 1 Tablespoon basil
Instructions
- Rice cauliflower by removing the stem and place the florets in a food processor or high-powered blender.
- Add other ingredients and mix in the tomato paste.
- Cut the tops off bell peppers and fill with the cauliflower rice mixture.
- Place in slow cooker/crock pot for 4 hours or until bell peppers are cooked through.
