Stuffed Bell Peppers
???Here’s a classic comfort food recipe! This comes together in 3 steps.?1. Prep the peppers, 2. Make the stuffing, and 3. Bake. You can even prepare the stuffing ahead of time.
Equipment
- oven
- baking dish
- stove
- large skillet
- plate
- paper towels
- foil
Ingredients
- 6 bell peppers any color
- 4 tbsp olive oil
- ½ lb grass-fed ground beef (225 g)
- Sea salt and freshly ground black pepper
- 1 onion small, finely diced
- 3 cloves garlic chopped
- 1 medium zucchini finely diced
- 4 plum tomatoes seeded and diced
- Sriracha to taste
- 2 cups riced & cooked cauliflower (250 g)
- 1 cup sheep / goat milk feta (150 g)
Instructions
- Preheat the oven to 350ºF (180ºC).
- Prepare the peppers: Wash, cut off the tops (set aside) and remove the seeds and membrane. Place the peppers cut-side up in a baking dish just large enough to hold them upright. Finely chop the tops and set aside.
- Heat 2 tbsp of oil over medium-high heat in a large skillet. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is just beginning to brown. Move to a paper towel-lined plate to drain fat.
- Carefully wipe out the skillet and add the remaining oil. When it’s heated, add onions and reserved chopped pepper tops and cook until soft, 4 to 5 minutes. Add garlic and zucchini and cook for another minute. Add the tomatoes, stir, and season with salt, pepper, and a splash of sriracha.
- Cook until everything is heated through, then stir in the beef and quinoa/barley/cooked rice cauliflower. Taste and adjust the seasoning. Stir in ½ cup (75 g) of the cheese.
- Fill the peppers with the beef mixture and top each with a sprinkle of the remaining cheese.
- Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil.
- Cover the pan with foil and bake for 30 minutes, then remove the foil and bake for another 15-20 minutes. The peppers should be soft.
- Serve with a side salad. Enjoy!
Notes
Time-saving tip: buy a bag of riced cauliflower at the grocery store and steam it, vs. preparing it from scratch. Bonus tip: try using sheep or goat milk feta, vs. cow’s milk. The texture and taste difference is amazing. You’ll never go back to cow’s milk feta again.
