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| Photo: seattle.todaysmama.com |
PORK & PORTABELLA STUFFED PEPPERS
Paleo / Whole 30 compliant
6 large bell peppers (any color)
Olive oil
1 large onion, minced
5 cloves garlic, minced
3 lbs. ground natural pork
1/2 lb. Baby Bella mushrooms, washed & stems removed
1 tsp. dried cilantro
1 tsp. ground cumin
Sea salt and freshly ground black pepper
6 ounce can 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 up in an 8" baking dish with sides.
* Meanwhile, dice the pepper tops, mushrooms, onion and garlic.
* Preheat cast iron skillet over medium heat.
* Add a dollop of oil, then add diced onion. Cook over low heat until softened, approx. 10 minutes.
* Add garlic; stir for 30 seconds. Add mushrooms.
*
* Add the pork to the minced vegetables. 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.
* Add cilantro, cumin and ground pepper.
* Simmer until the liquid is absorbed, 2-3 mins. Taste and adjust seasonings.
* Divide the filling among the peppers.
* Cover loosely with foil.
* Bake 30 minutes. Serve piping hot or package in glass containers for grab-n-go meals.
** Refrigerate leftovers.
Try it. Taste what's good and pass it on!
Recipe: w.lynne 2015