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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:
Preheat the oven to 350F
Chop the tops off the bell peppers, remove the seeds, and bake for 10 minutes, empty
Meanwhile, heat the oil in a pan over medium heat
Add the onion and cook for 2-3 minutes, until translucent
Add the garlic and cook another minute
Add the kale and cook another 2-3 minutes, or until its wilted
Then, add the ground meat cook for 2-3 minutes, stirring so that it’s broken up
Add in the tomato paste, cumin, chili powder, salt and pepper and stir some more
Cook another 5 minutes, and add the squash in
Cook another 3-5 minutes, just until the meat is browned
Stuff the mixture into the peppers and bake for another 10 minutes
Optional toppings: Nutritional yeast or goat’s cheese
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.
7 Day Meal Plan for A Flat Stomach
Lose the bloat and transform your body from the inside out.
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