April 7, 2017
Bell Peppers are packed with antioxidants and are an excellent source of carotenoids and Vitamin C as well as Vitamin B6, Vitamin A and folate. Mushrooms are also a good source of vitamin C and selenium, niacin and potassium. Combine this with the protein, Vitamin B12, B3, B6,omega-3 fats and selenium in the grass fed ground beef, you have a super healthy meal for the family!
Stuffed Peppers Recipe
Ingredients:
3 large bell peppers
1 tbsp coconut oil
1 lb of grass fed ground beef
1 cup chopped white onion
1 cup chopped mushrooms
1 tbsp ground cumin
1 tbsp chili powder
1/2 tsp pink Himalayan salt
1/2 cup of marinara
4 ounces of shredded Old Cheddar cheese
Instructions:
Cut peppers in half and core them. Place the peppers cut side down in a baking dish filled with 1 cup water. Place them in the oven for 20 minutes or until soft then drain the water and put cut side up.
Heat coconut oil in a large frying pan over medium heat. Add ground beef and cook, chopping with a wooden spoon or similar until the meat is browned. Add the onions and mushrooms and cook until vegetables are softened (5-6 minutes).
Stir in the cumin, chili powder, salt and cook about 1 minute. Remove from heat and stir in marinara.
Fill the peppers with the meat mixtures (approximately 1/2 cup per half pepper)
Top with cheese and place in oven at 350 until cheese is melted.
ENJOY!
Nutrition information:
Yields: 6 servings
Serving size: 1 stuffed half pepper
Calories: 247
Fat: 15
Carbs: 9g
Fiber: 4g
Net carbs: 5g
Protein: 22g
Sodium: 402
