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 🙂 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.
Ingredients:
- 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,
Tiffany
