Stuffed Peppers

This was one of the easiest and tastiest meals I've made. The recipe was adapted from Diane Sanfilippo's Practical Paleo cookbook. 

You can use any color bell pepper. My favorites are red and orange.

We had extra lean ground beef, so I decided to use that for the stuffing, but really any type of ground meat would work (chicken, turkey, venison).

First step is to preheat the oven to 375 degrees F. 

Ingredients:

Bell peppers

Oil/grease - eg. coconut oil

Veggies: tomatoes, onions, spinach

Seasonings - Italian, pepper, sea salt, etc.

Garlic

Ground meat of your choice, 1 lb.

Basil

First step is to preheat the oven.

Then you'll want to clean and halve your peppers. 

If you are adding grape tomatoes, you can clean and halve these as well.

Place facedown in a pan and cook for 10 minutes if you wish your peppers to be a little softer ... otherwise you can just skip this step (I should have...mine where too soft).  When they are softened, turn over in pan so peppers face up.

 If you like onions or other veggies, you can saute those on the stove top and mix in any of your favorite seasonings. I like to heat the pan first, then add a little coconut oil, and then add the veggies.

Next you can add your meat of choice. I used ground beef. Here you can add your chopped basil or wait until later to add it. 

When this was done, I just scooped the meat mix and filled the pepper boats. I then added a little basil to the top of each one and dropped in some tomatoes. 

Cook in oven for 15-20 minutes.
This will blend the pepper and meat flavor together. 

Remove from oven and there you go! Stuffed peppers!

You may eat right away, store in the refrigerator, or freeze for later!