Peperoni Alla Bagna Cauda: Paleo Stuffed Peppers

Have you ever come home after a long day, craving something both nourishing and indulgent? That’s exactly where these Peperoni Alla Bagna Cauda: Paleo Stuffed Peppers come to the rescue. This Italian-inspired dish transforms humble bell peppers into vessels of rich, savory goodness that will transport you straight to the Piedmont region of Italy.

The magic of these Peperoni Alla Bagna Cauda: Paleo Stuffed Peppers lies in their incredible depth of flavor. The colorful bell peppers roast to sweet tenderness while the creamy, garlicky bagna cauda sauce – made with anchovies, garlic, and butter – creates an umami explosion that’s simply irresistible. What’s more, this recipe stays true to paleo principles while delivering a dish that feels anything but restrictive.

Whether you’re hosting an impromptu gathering or simply treating yourself to a special weeknight dinner, these Peperoni Alla Bagna Cauda: Paleo Stuffed Peppers strike the perfect balance between impressive and accessible. The vibrant colors, enticing aroma, and complex flavors make this dish a standout on any table.

Why You’ll Love This Peperoni Alla Bagna Cauda: Paleo Stuffed Peppers

• ✅ Ready in just 40 minutes – these easy Peperoni Alla Bagna Cauda: Paleo Stuffed Peppers fit perfectly into your busy lifestyle
• ✅ Naturally gluten-free and dairy-free – a healthier Peperoni Alla Bagna Cauda: Paleo Stuffed Peppers option that doesn’t sacrifice flavor
• ✅ The best way to enjoy authentic Italian flavors while maintaining your paleo lifestyle
• ✅ These savory Peperoni Alla Bagna Cauda: Paleo Stuffed Peppers make impressive appetizers or a satisfying main course
• ✅ Loaded with nutrient-dense ingredients – these healthy Peperoni Alla Bagna Cauda: Paleo Stuffed Peppers taste indulgent despite being good for you

Ingredients for Peperoni Alla Bagna Cauda: Paleo Stuffed Peppers

For this delicious paleo-friendly recipe, you’ll need:

• 5-6 organic bell peppers (mix of red, yellow, and orange for vibrant presentation)
• 1 whole head of organic garlic, cloves peeled and sliced
• 10 anchovy fillets (preferably Italian, packed in olive oil)
• 10-15 walnuts, roughly chopped
• 1 stick (8 tablespoons) organic grass-fed butter or ghee
• 1/4 cup extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh parsley, chopped (for garnish)
• Freshly ground black pepper, to taste

Ingredient Notes:

• For a dairy-free version, substitute the butter with coconut oil or additional olive oil
• Can’t find Italian anchovies? Any good quality oil-packed anchovy fillets will work
• Add a pinch of red pepper flakes if you enjoy a bit of heat
• For additional umami flavor, incorporate 1-2 tablespoons of capers

How to Make Peperoni Alla Bagna Cauda: Paleo Stuffed Peppers – Step by Step

Preparing the Peppers

Step 1: Preheat your oven to 400°F (200°C).

Step 2: Slice each bell pepper in half lengthwise. Carefully remove the seeds and membranes, keeping the stem intact for presentation if desired.

Step 3: Place the peppers cut-side up on a baking sheet lined with parchment paper. Drizzle with a little olive oil and season with a pinch of black pepper.

Step 4: Roast the peppers for about 15-20 minutes, until they begin to soften but still hold their shape. Remove from the oven and set aside.

Creating the Bagna Cauda Sauce

Step 5: While the peppers are roasting, prepare the bagna cauda sauce. In a medium saucepan over low heat, combine the butter and olive oil.

Step 6: Once the butter has melted, add the sliced garlic. Cook gently for 8-10 minutes, stirring occasionally. The garlic should soften but not brown.

Step 7: Add the anchovy fillets to the pan. Use a wooden spoon to mash and stir the anchovies until they dissolve into the butter-oil mixture, creating a creamy sauce.

Step 8: Stir in the chopped walnuts and continue cooking on low heat for another 3-4 minutes, allowing the flavors to meld together. Remove from heat and add the lemon juice.

Assembling the Peperoni Alla Bagna Cauda: Paleo Stuffed Peppers

Step 9: Fill each roasted pepper half with a generous spoonful of the bagna cauda sauce, making sure to include some of the walnut pieces in each serving.

Step 10: Return the stuffed peppers to the oven for another 5-7 minutes, until everything is thoroughly heated.

Step 11: Remove from the oven, garnish with fresh chopped parsley, and serve immediately while still warm.

Pro Tips for Making the Best Peperoni Alla Bagna Cauda: Paleo Stuffed Peppers

• Temperature matters: The key to a perfect bagna cauda sauce is gentle heat. If the mixture gets too hot, the garlic will burn and become bitter.
• Make ahead option: Prepare the bagna cauda sauce up to 2 days ahead and store in an airtight container in the refrigerator. Gently reheat before stuffing the peppers.
• Don’t fear the anchovy: Even if you’re not typically an anchovy fan, don’t skip them! They dissolve completely and create a savory depth that defines this dish.
• For extra texture: Reserve some of the chopped walnuts to sprinkle on top just before serving for added crunch.
• Secret ingredient boost: A tiny splash of high-quality balsamic vinegar added to the bagna cauda sauce can elevate the flavor profile even further.

Best Ways to Serve Peperoni Alla Bagna Cauda: Paleo Stuffed Peppers

These versatile Peperoni Alla Bagna Cauda: Paleo Stuffed Peppers can be enjoyed in multiple ways:

• As an elegant appetizer for dinner parties
• Paired with a simple green salad for a light lunch
• Alongside grilled meats for a complete paleo-friendly dinner
• Served at room temperature as part of an antipasto platter

For a complete Italian-inspired paleo meal, serve these stuffed peppers with grilled chicken thighs and a side of roasted vegetables drizzled with olive oil and fresh herbs.

Nutritional Information for Peperoni Alla Bagna Cauda: Paleo Stuffed Peppers

(Per serving, based on 6 servings)

• Calories: 285 kcal
• Protein: 4g
• Carbs: 8g
• Fat: 28g
• Fiber: 2g
• Sodium: 486mg

These Peperoni Alla Bagna Cauda: Paleo Stuffed Peppers are naturally low in carbohydrates and high in healthy fats, making them an excellent choice for those following paleo or ketogenic dietary approaches.

Storage & Leftovers

These Peperoni Alla Bagna Cauda: Paleo Stuffed Peppers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and improve overnight, making them excellent for meal prep.

To reheat, place in a 350°F (175°C) oven for 10-15 minutes until warmed through. Alternatively, they can be enjoyed cold or at room temperature.

While freezing is possible, the texture of the peppers may change slightly upon thawing. If you choose to freeze, store in freezer-safe containers for up to 1 month and thaw overnight in the refrigerator before reheating.

Frequently Asked Questions About Peperoni Alla Bagna Cauda: Paleo Stuffed Peppers

What are the main ingredients in Peperoni Alla Bagna Cauda: Paleo Stuffed Peppers?

The main ingredients are bell peppers, anchovies, garlic, butter or ghee, olive oil, and walnuts. This creates a rich, savory dish that’s both paleo-friendly and packed with flavor.

Can Peperoni Alla Bagna Cauda: Paleo Stuffed Peppers be made vegetarian?

While traditional bagna cauda sauce relies on anchovies for its distinctive flavor, you can create a vegetarian version using capers and nutritional yeast to mimic the umami notes. The result will be different but still delicious.

How do you pronounce Bagna Cauda?

Bagna Cauda is pronounced “BAN-ya KOW-da.” It translates from Italian as “hot bath,” referring to the warm sauce that’s traditionally used as a dip.

Are Peperoni Alla Bagna Cauda: Paleo Stuffed Peppers spicy?

No, despite the name “peperoni” (which means “bell peppers” in Italian, not to be confused with pepperoni sausage), this dish is savory but not spicy. You can add red pepper flakes if you prefer some heat.

Conclusion

These Peperoni Alla Bagna Cauda: Paleo Stuffed Peppers offer a taste of Italian tradition while perfectly aligning with paleo dietary principles. The combination of sweet roasted peppers and rich, garlicky bagna cauda creates a dish that feels special enough for entertaining yet simple enough for everyday cooking.

What makes this recipe truly shine is its ability to transform simple ingredients into something extraordinary. The anchovies dissolve completely, leaving behind only their savory essence, while the walnuts add wonderful texture and nutritional benefits.

Whether you’re strictly paleo or simply looking for a delicious, gluten-free option to add to your recipe collection, these Peperoni Alla Bagna Cauda: Paleo Stuffed Peppers deserve a spot in your regular rotation.

Have you tried making Peperoni Alla Bagna Cauda: Paleo Stuffed Peppers? Share your experience or any creative variations in the comments below. We’d love to hear how you made this recipe your own!

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