I love peppers! They are such a versatile vegetable, you can have the raw or cooked in many different ways. This time I made them into a complete meal. I found this recipe in the Paleo Everyday book, which I always have handy. Even though I did not have all the ingredients the recipe called for I was still able to make it with what I had and it came out great!
5-6 bell peppers
1 can diced tomatoes
1-2 lbs of grass-fed ground beef – I used ground lean pork instead.
1 diced yellow onion
5-6 diced carrots – not included in my dish
6-8 diced celery stalks – not included in my dish
Dried oregano, big bunch of chopped fresh basil or dried basil, garlic powder, sea salt, and black pepper to taste
One or two big squirts of hot sauce if you want them spicy.
Fill a big pot with water and bring to a boil. Remove just the tops of the bell peppers, and rinse well to remove all the seeds. Place the bell peppers gently in the boiling water and submerge them for 5-6 minutes or until the bell peppers are just a little soft but not falling apart.
In a skillet pour olive oil and over medium heat toss in the onion, celery, and carrots. Drop in the ground beef and add the dried seasonings to the meat before its entirely cooked. Mix well and let the meat and veggies cook over medium low heat stirring occasionally. Then add the can of tomatoes to the meat mixture and bring to a simmer.
Pull the bell peppers out of the water with tongs and arrange in a large baking dish. Fill each bell pepper with the meat mixture. Don’t be shy and put a lot of stuffing. Bake in your pre-heated oven for 20 minutes at 350 degrees.