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gaston stuffed peppers

I haven’t made these bad boys in quite awhile. ¬†In fact, the last time I made stuffed peppers was PP, that’s Pre-Paleo if you couldn’t guess ūüôā In that case, they were full of bread crumbs and junk. ¬†Not these ¬†babies. ¬†All good stuff and none of the filler. ¬†Interesting fact: Did you know that green peppers are the same as red peppers that have just not fully ripened? ¬†And there is your useless piece of knowledge for the day. ¬†Go run and tell your friends. ¬†They’ll think your so cool.

  • 3-4 Red, Green, Yellow or Orange Peppers
  • 1 lb grass fed ground beef
  • 1 package mushrooms
  • 2 shallots
  • 1 zuchini
  • 2 cloves garlic
  • salt
  • pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp crushed red pepper flakes
  • 1 can diced organic tomatoes
  • 1/2 cup almond meal
  • 1 egg
Preheat your oven to 350 degrees.In a bowl, combine meat, egg, almond meal and spices.  Cut the top off your peppers and remove seeds.  If you happen to get a lopsided pepper, shave the bottom off so it sits nice and straight.Once your mixture is thoroughly combined, spoon each of your peppers nice and full and place in a glass baking dish or casserole dish.  Top with a heaping spoonful of diced tomato.

Bake at 350 for an hour.

Live healthy,