Jeremy and I love going to the farmers market (Dizzy too!). It's so fun to walk around and see all of the stands and all of the gorgeous colors. I usually have to plan my meals out, but sometimes I let the market decide what's for dinner. You will find that dinner always tastes better, when it's made from local, fresh ingredients.
So when I saw these gorgeous green peppers, I knew I had to use them in a recipe!
Paleo Stuffed Peppers
makes 4 whole peppers
Ingredients
- 4 medium to large peppers
- 1/2 lb lean ground beef (I cooked up the whole pound and used the other half for a breakfast one morning :) )
- Coconut Oil
- 1 large zucchini, chopped
- 1/2 medium onion, chopped
- 2 cloves of garlic, minced
- 1 can diced tomatoes, drained (or about 1-2 fresh tomatoes, diced)
- 1/2 tsp chili powder
- 1/2 tsp cumin
- sprinkle of red pepper flakes
- salt and pepper to taste
Directions
1. Preheat oven to 350 degrees F. Spray small baking dish with coconut oil.
2. Cut out the tops of the peppers, and remove seeds. Place them in the baking dish.
3. Heat a large skillet over medium high heat, and add a tiny bit of coconut oil. Cook the ground beef, until no longer pink. Set aside on a plate, covered with a paper towel.
4. Add about a tablespoon of coconut oil. When melted, add onions, garlic and zucchini. Cook until the onion starts to turn clear. Add your spices, and cook until fragrant (about 2 min).
5. Return the beef to the pan and add the diced tomatoes. Cook a couple more minutes, until heated through.
6. Stuff the peppers with the meat mixture. Cook in the oven for about 30 min, or until the tops start to crisp.
Until next time...
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