Organic Stuffed Bell Peppers
This recipe is a powerhouse of vitamins that include fiber, healthy fat and protein. Capsaicin-the substance that gives red peppers their spicy kick has been shown to aid in weight-loss, has immense amounts of vitamin C and can help regulate cholesterol. The grass-fed beef in this dish is loaded with Vitamin B-6 and zinc. Adding a starchy carb combined with the fat and protein will help you stay full for longer and keep blood sugars in check to avoid mindless eating/snacking later in the evening!
6 large bell peppers (any color). I use green, red, and yellow
1 pound grass-fed ground beef
2 organic zucchinis
1 tsp garlic salt
1 tsp Himalayan salt
1/2 tsp pepper
1 TBS fresh basil
1 tsp Worchester, chipotle or hot sauce
2 cloves of garlic
1/2 of 1 large onion
1 cup cooked white rice or quinoa
1 Can organic tomatoes
Pre-heat over to 350 degrees
Cut off the tops of peppers, wash and discard the seeds
In a pot, boil 2 cups water and 1 cup white rice depending on individual instructions
In a separate large skillet, cook the ground beef with the onion and cloves of garlic.
Add seasonings, hot sauce, canned tomatoes and cooked rice to cooked beef mixture.
Fill the peppers with the beef and rice mixture
Cook for 35 minutes at 350 degrees.
*****Add shredded cheddar, provolone or mozzarella (optional) the last 5 minutes in oven