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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