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Low Sugar Impact Stuffed Peppers

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

  1. Cut pepper heads off, and clear out seeds (Note: on very large peppers, you can cut them in half and fill it that way)

  2. Preheat oven to 400 degrees.

  3. Place peppers in preheated oven for about 20-25 minutes.

  4. Pour 2 tbsp. of oil in pan.

  5. Add onions and sauté’ for 10 minutes.

  6. Add garlic, sauté’ 3 minutes more.

  7. Then add mushrooms, kale and basil, sauté’ for 10 minutes.

  8. Pour ½ cup of chopped tomatoes, sauté’ for 10 minutes.

  9. Meanwhile, in separate pan, sauté the ground beef in 1 tbsp. of oil, until done.

  10. Remove any excess water from both pans.

  11. Add the mushroom mixture to the ground beef.

  12. Salt and Pepper to taste.

  13. Fill peppers with ground beef mixture.

  14. Add 1 tsp of tomato paste to tops.

  15. Place in oven for 30 minutes on 400 degrees.

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