You know those nights when you are staring into your fridge looking at the hodge podge of food trying to figure out how to put them all together to make dinner? This recipe was inspired by one of those nights. You can substitute or add almost any vegetable depending on what you have and what’s in season – shredded carrots, zucchini, mushrooms would be great! My husband commented that this was one of the best things he’d ever had, so I had to share! The peppers reheat really well and make great leftovers. Enjoy!

 

Yield: 8 half pepper servings

Serves:4

Ingredients:

4 bell peppers – seeded and sliced in half

1 lb ground beef (sustainably raised and grass fed is best)

1 head cauliflower shredded or “riced” in food processor

2 cups tomato sauce

1-2 tbsp of coconut oil, lard, bacon grease or other good cooking fat

1 onion, diced

3 cloves garlic, minced

Italian seasonings (Basil, oregano, rosemary, thyme)

Salt & Pepper to taste

 

Directions

 

Sautee onion and garlic in the fat until soft. Add ground beef and brown with the onions and garlic. Add cauliflower, tomato sauce, and spices to mixture. Let simmer together for 10-15 minutes. While that is cooking is a great time to prep the peppers. Lay your peppers out on in glass dish (9x13 works great) and fill generously with filling. You can top with cheese or extra tomato sauce if desired.

 

Bake at 350 for 1 hour.