Stuffed Bell Peppers

3lbs ground beef or bison (Grass-fed preferred)
2 large carrots
2 Tablespoons Coconut Oil
1 bag of spinach (About 6 cups)
2 Shallots
4-5 garlic cloves
8 Bell peppers (colors don’t matter but we like red, yellow, and orange for this recipe)
1 Tbsp. Onion powder
2 Tbsp. Cumin
2 Tbsp. Paprika
2 Tbsp. Garlic Salt
2 Tbsp. Black pepper
½ cup chopped almonds

1. Preheat oven to 400 degrees
2. Chop Shallots, Spinach, Carrots, Garlic, and Almonds.
3. Heat coconut oil in a pan and add the garlic
4. When the garlic becomes fragrant, add the shallots.
5. Add 1 tbsp. of the black pepper and stir. Cook until shallots are tender.
6. Add the carrots and cook until tender
7. While the carrots are cooking cut the tops off the bell peppers and remove the membrane inside.
8. Add the spinach and allow to wilt slightly.
9. When Spinach is ready combine beef with the veggies
10. Add all remaining spices to the beef mixture and work it into the meat.
11. Lay aluminum foil on cookie sheets.
12. Before stuffing poke small holes in the bottom of the bell peppers using a toothpick or knife. Do not make large wholes.
13. Stuff meat mixture into peppers. Do not over stuff or press heavily into the bell peppers.
14. Place into the oven for about 30-45mins (this varies greatly on your oven and the moisture of your bell peppers)
15. You’ll know when they are ready when you cut into the beef and do not have a red center (pink center is fine)

• ← Pork Tenderloin With Blueberry Sauce
• Beast Mode Barbecue Sauce →