I have always loved stuffed bell peppers. I think they taste even better the next day, fresh and chilled straight out of the fridge after all the flavors have merged!
Using a muffin tin makes it so much easier to handle and fill these delicious bell peppers!
Stuffed Bell Peppers
Author: SummersKitchen.com
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
- Preheat oven to 350
- Remove tops, seeds and veins of bell peppers.
- Stand your peppers up in a muffin tin.
- Heat coconut oil over medium high heat in a large cast iron skillet.
- Saute onions and garlic until onions are transparent, stirring frequently.
- Add beef to onions and garlic.
- While beef is cooking, add oregano, cilantro, basil, paprika, salt & pepper.
- Stir until beef is cooked through.
- Turn heat off.
- Add and stir in diced tomato, and ½ cup tomato sauce.
- Add optional fermented black garlic.
- Stuff each pepper to the top of each pepper.
- Spread 2 Tbsp tomato sauce on top of each pepper.
- Place muffin tin full of peppers on a cookie sheet to catch any juice that may overflow.
- Bake for 1 hour.
I'm Summer Williams, a Clinical Nutritionist who specializes in gastrointestinal health. With a firm background in healing, I believe anything is possible.
All of my recipes are Grain-Free, Gluten-Free, Dairy-Free, Soy-Free & Refined Sugar-Free. 
