These Stuffed Peppers are gluten and dairy free. I love to make more than I need, so I can use them for a meal during the week. By eliminating the breadcrumbs and/or rice, it’s a low sugar impact recipe too. In this recipe I used chopped portabella mushrooms because that is what I had on hand at the time, but you could use cauliflower rice as well. The mushroom filling includes fresh kale and basil, making it a nutritious as well as delicious meal.
2 lbs. organic, grass-fed ground beef (I like to make an extra meal for later in the week)
3 cloves garlic, minced
1 onion chopped
3 portabella mushrooms, chopped
¼ cup fresh chopped basil
3 Kale leaves, finely chopped
4 *organic various color peppers (if doubling recipe) (*According to the EWG, peppers are listed on their Dirty Dozen Shopper’s Guide, which means they have the highest amount of pesticides and should buy organic whenever possible.)
¼ cup tomato paste
1 1/2 cup chopped tomatoes
3 tbsp. coconut, avocado or olive oil
Cut pepper heads off, and clear out seeds (Note: on very large peppers, you can cut them in half and fill it that way)
Preheat oven to 400 degrees.
Place peppers in preheated oven for about 20-25 minutes.
Pour 2 tbsp. of oil in pan.
Add onions and sauté’ for 10 minutes.
Add garlic, sauté’ 3 minutes more.
Then add mushrooms, kale and basil, sauté’ for 10 minutes.
Pour ½ cup of chopped tomatoes, sauté’ for 10 minutes.
Meanwhile, in separate pan, sauté the ground beef in 1 tbsp. of oil, until done.
Remove any excess water from both pans.
Add the mushroom mixture to the ground beef.
Salt and Pepper to taste.
Fill peppers with ground beef mixture.
Add 1 tsp of tomato paste to tops.
Place in oven for 30 minutes on 400 degrees.
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