Stuffed Bell Peppers
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free
Ingredients
  • 6 large bell peppers, tops, seeds and ribs removed
  • 2 Tbsp coconut oil
  • 1 large organic onion, diced
  • 3 cloves organic garlic, minced
  • 1½ lbs grass fed ground beef
  • 2 cups organic tomato, diced
  • 1 Tbsp sea salt (yes, 1 tablespoon)
  • ¼ tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp chopped fresh cilantro
  • 1 tsp chopped fresh or dried basil
  • ½ tsp paprika
  • ½ cup organic tomato sauce + ¾ cup organic tomato sauce (for topping)
  • *optional: additional 3 cloves fermented Japanese Aomori Black garlic, chopped (from Trader Joe's) This adds such a unique delicious flavor!
Instructions
  1. Preheat oven to 350
  2. Remove tops, seeds and veins of bell peppers.
  3. Stand your peppers up in a muffin tin.
  4. Heat coconut oil over medium high heat in a large cast iron skillet.
  5. Saute onions and garlic until onions are transparent, stirring frequently.
  6. Add beef to onions and garlic.
  7. While beef is cooking, add oregano, cilantro, basil, paprika, salt & pepper.
  8. Stir until beef is cooked through.
  9. Turn heat off.
  10. Add and stir in diced tomato, and ½ cup tomato sauce.
  11. Add optional fermented black garlic.
  12. Stuff each pepper to the top of each pepper.
  13. Spread 2 Tbsp tomato sauce on top of each pepper.
  14. Place muffin tin full of peppers on a cookie sheet to catch any juice that may overflow.
  15. Bake for 1 hour.
Recipe by Summer's Kitchen at https://summerskitchen.com/stuffed-bell-peppers/