Stuffed Bell Peppers - Hardcore Paleo
photo by Samantha B.
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
4 whole stuffed peppers or 8 halves
- Serves:
- 4
ingredients
- 4 large bell peppers
- 29.58 ml olive oil (or other preferred oil)
- 453.59 g ground beef (grass-fed preferred)
- 44.37 ml garlic, minced (or to taste)
- 1 onion, chopped
- 3 tomatoes, chopped
- 7.39 ml mixed Italian herbs, crushed
- 7.39 ml fennel seeds
- 0.25 ml crushed red pepper flakes
- black pepper, to taste
directions
- Cut tops off green peppers. Remove seeds and membranes. Slice pepper in half from top to bottom (or leave whole if you prefer).
- Remove edible portion of tops you just cut off and chop. Set aside.
- Bring a large pot of filtered water to a boil and add green peppers. Boil, uncovered, for 5 minutes. Remove, drain well and arrange cut side up in a baking dish large enough to accommodate the peppers.
- Preheat oven to 350°F.
- Cook onions, peppers, tomatoes and garlic in hot oil in a large skillet until softened. Add ground beef and break up with wooden spoon. Sprinkle with Italian herbs, fennel seeds, crushed red peppers and black pepper. Mix well and continue to cook until meat is browned. Remove from heat.
- Spoon meat mixture equally into bell peppers. Bake, covered, for 30 minutes.
- Serve.
- Also good the next day reheated or cold.
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RECIPE SUBMITTED BY
I live in the California High Desert at 4,000 ft. altitude, which sometimes makes baking a challenge. I have a husband, a cat and 14 chickens, and I love them all! I also have to feed them all, which can also be a challenge because my husband doesn't eat red meat and he's very picky in general about what he eats. So is my cat. Fortunately, the chickens are easy. They love food. Period. I feel the same way. :-)