Stuffed peppers are a beautiful fresh dinner idea. Using our grass fed beef as well as local peppers (thanks Broxburn) and others fresh ingredients, make this recipe a powerhouse! It can be made KETO by eliminating the grain/rice in the mixture. We found LOTS of great recipes on-line and simply inserted our local ingredients. Here’s how we made these beauties! :
Modified from Genius Kitchen
4 large green or multi coloured peppers
1 lb beef, Ground
1 small onion, chopped
1 head garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
1 Zucchini, chopped
3/4 cup frozen peas
1 teaspoon salt
1 (16 ounce) can tomatoes, diced
2 T tomato paste
herbs of your choice - we used Italian seasoning
1/2 c beef broth
1 teaspoon Worcestershire sauce
1 cup cheddar cheese, Shredded (about 4 ounces)
1⁄2 cup long grain rice, any available rice is fine it may affect cooking time though
1 cup water
Cut off the tops of peppers; discard seeds and membranes.
Chop enough of the tops to make 1/4 cup, set aside.
Cook the whole peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
Sprinkle insides of the peppers lightly with salt.
In a skillet cook ground beef, onion, celery, garlic, carrot, zucchini and 1/4 cup chopped pepper till meat is browned and vegetables are tender.
Add tomato paste in centre of pan and ‘toast’ it for 2 minutes,
Add salt, pepper, Worcestershire, and beef broth,
Add frozen peas and let mixture cook and reduce until desired thickness,
Stir in cheese.
Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.
Bake, covered in a 350 degree oven for 30 minutes.
In the last 5 minutes add any remaining cheese to the top of the peppers.
If adding rice, in a separate pot put water bring to boil add rice cook until rice is soft. if needed add more water. Add rice to beef mixture.