Stuffed Bell Peppers
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Source: The Whole 30
Feel free to add any veggie you might have to this mixture. The more the better!!
Serve with a salad or maybe some fried cauliflower rice.
4 Bell Peppers
3 TBS Cooking fat
1/4 cup chopped onion
2 cloves minced garlic or 1tsp garlic powder
4 kale leaves, stems removed and leaves chopped
1 lb ground meat
2 TBS tomato paste
1/4 tsp cumin
1/4 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 cup finely chopped and peeled winter squash (butternut, acorn)
Preheat Oven to 350 degrees
Slice around the top of the bell pepper and remove top and core. Place peppers in baking dish. Bake for 10 mins until soft and set aside.
Melt the fat in skillet and add the onion and cook 2-3 mins. Add garlic and continue to cook about 1 min. Add kale and cook 1 min stiring. Add the ground meat and contiue to cook stirring. Add in ntomato paste and seasoning and contiue to cook until the meat is almost browned. Add in squash and cook until tender and meat is browned.
Divide among peppers and bake for 10 mins until peppers are wrinkled and meat is browned on top.
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