Super Simple Stuffed Bell Peppers

These were part of my Sunday meal prep this weekend and I just had to share! It’s also very high in iron if you use a grass fed red meat, and is paleo, gluten free & dairy free!

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Serves:

6

Ingredients

  • 1lb ground beef or bison (Grass fed)
  • 6 bell peppers (any colour but green)
  • 1 TBSP ghee or coconut oil
  • ½ onion, finely diced
  • 2 large cloves garlic, minced
  • 1 bunch kale, stemmed and finely chopped
  • ¼ cup tomato paste
  • ½ tsp cumin
  • ½ tsp chili powder
  • sea salt + pepper
  • 1 cup finely chopped butternut squash (I bought the pre-chopped to save time)

Directions

  1. Preheat the oven to 350F
  2. Chop the tops off the bell peppers, remove the seeds, and bake for 10 minutes, empty
  3. Meanwhile, heat the oil in a pan over medium heat
  4. Add the onion and cook for 2-3 minutes, until translucent
  5. Add the garlic and cook another minute
  6. Add the kale and cook another 2-3 minutes, or until its wilted
  7. Then, add the ground meat cook for 2-3 minutes, stirring so that it’s broken up
  8. Add in the tomato paste, cumin, chili powder, salt and pepper and stir some more
  9. Cook another 5 minutes, and add the squash in
  10. Cook another 3-5 minutes, just until the meat is browned
  11. Stuff the mixture into the peppers and bake for another 10 minutes
  12. Optional toppings: Nutritional yeast or goat’s cheese
  13. Note: The bell peppers will still be a bit crunchy as they aren’t fully cooked. If you’d prefer them more cooked, just leave in for 15-20 minutes in the oven.

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