Meal Menu Idea:
Beef Stuffed Bell Peppers
Riced Cauliflower
Beef Stuffed Bell Peppers
Riced Cauliflower
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| Photo: d6d.com |
BEEF STUFFED BELL PEPPERS
Paleo / Whole 30 compliant
3 large bell peppers (any color)
Olive oil
1 small onion, chopped
2 cloves garlic, minced
1 lb. grass-fed ground beef
1 tsp. dried oregano
1 tsp. ground cumin
Sea salt and freshly ground black pepper
2 Tbs. tomato paste
1 cup organic or homemade chicken stock
* Preheat the oven to 400 degrees F.
* Cut the tops off each pepper and hollow out the insides of the peppers of any seeds and seed walls.
* Place peppers, cut side down, in a ceramic baking dish. Add 1/2 inch water to the dish. Place in the oven.
* Meanwhile, dice the pepper tops, onion and garlic.
* Add a dollop of oil, then add chopped pepper & onions. Cook until softened, approx. 3 minutes. Add garlic & stir for 30 seconds.
* Add the beef, oregano & cumin. Cook, breaking up the meat with a wooden spoon, until no longer pink.
* Whisk the tomato paste into the chicken stock; pour over the meat & stir.
* Simmer until the liquid is absorbed, 2-3 mins. Season with salt and pepper.
* Remove peppers from the oven. Divide the filling among the peppers. (For smaller portions, cut peppers in half lengthwise, then fill. See photo.)
* Set the peppers upright in baking dish. Add 1/2 inch water to the dish. Cover loosely with foil.
* Bake 30 minutes. Serve piping hot and enjoy!
** Refrigerate leftovers.
Recipes: w.lynne
Taste what's good and pass it on.