Stuffed Peppers Recipe

Call me Martha! As of late, I have been a cooking fool. I have been cooking dinner every night, trying new recipes, and actually really loving it. For a long time I think I was just scared I was going to screw up any meal I made, so I didn't really try very hard. My doctor has me on a yeast free diet for a few months so unless I was prepared to eat grilled chicken and vegetables every night, I had to roll up my sleeves and get dirty in the kitchen! 

I really enjoy making meals that I know are healthy for not only me, but Blake too. He has really enjoyed this cooking phase of mine, except hopefully it's not just a phase and my love for cooking is here to stay! 

Here is a great recipe I made this week. It's paleo friendly, fun, and good! The only downside is that it takes a while to prep (cauliflower rice grating is a pain in the ass!).

Stuffed Peppers with Cauliflower, Spinach & Ground Beef

RECIPE

• 5 Red Peppers
• 1 Small Head of Cauliflower or 1 Bag Frozen Cauliflower. 
• 1 & 1/2 Lbs Ground Beef (Lamb Or Buffalo would be great too)
• 4 Cups Fresh Spinach
• 3 Cloves Garlic
• 4 Tbls Butter
• 3 Tbls Coconut Oil
• Salt & Pepper
• Herbs (any fresh or dried herbs on hand, I used basil, crushed red pepper & oregano)
• Feta (optional)

Preheat oven to 350. Heat butter in a large skillet, add chopped garlic. Cook for a minute then add ground beef, stirring frequently. In the meantime chop up the cauliflower into large pieces and steam until fork tender, but not overdone. Chop cauliflower or blend it in a food processor to form rice like pieces, set aside.

In another pan, heat coconut oil and sauté fresh spinach for a few minutes until wilted. Add the cauliflower and spinach to the beef. Season to your liking with salt, pepper and herbs. If you wish to add feta, crumble in about 1/2 cup.

Cut the tops off the peppers and scoop out the seeds. Once the mixture is cooked through and seasoned to your liking add the filling to each pepper. Top off with a slice of feta if you like it extra cheesy or leave out for the perfect Paleo dish. Place the tops back on the peppers and bake @350 for 35-45 minutes depending on how soft you like your pepper. I like mine not too overdone. 

MORE RECIPES COMING SOON!