Share this on FacebookLooks good, right? Here's what you need:
- 3 Bell Peppers cut in half
- 1 lb of grass fed beef
- 6 cloves of minced garlic
- 1 can of diced tomatoes
- 8 oz of baby bella mushrooms
- paprika
- Italian seasoning
- Red pepper flakes
- Mozzarella cheese
- 4 slices of slightly overdone bacon (for crumbling at least that's what I told myself after burning it)
When buying your bell peppers, look for peppers with large flat sides. This will keep them from rolling around and spilling out their contents. Cut the peppers in half and pull the seeds out. Try and keep the stem intact. It isn't edible, but it helps to keep the juices from the filling from spilling. You'll want to rinse them and let them dry over a towel for a few minutes.
Think of the filling as a really chunky spaghetti sauce. Start by browning the beef and sauteeing the mushrooms. Use whatever fat you want for sauteeing. I just used the bacon grease and some of the fat that rendered off of the beef.
The beef should brown just about the same time that the mushrooms are done. Add the tomatoes, garlic, crumbled bacon, and spices into a large pan or wok and stir. I rarely measure in the kitchen, so here is how much of each spice I used.
Let that simmer for about 2 minutes. After that, I drained some of the liquid off to avoid making a stew. Finally, fill the peppers with the beef mixture, cover them with cheese, and throw them in the broiler for about 2-3 minutes.
Keep a close eye on the broiler. You don't want these guys to burn after all your hard work! I rotated my peppers halfway through since my broiler doesn't broil very evenly. I really enjoy the taste of a nearly raw pepper with that delicious, juicy filling inside. The crunch of the peppers is a nice addition to a pretty crunchless primal cuisine.
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10 comments:
I like it. I'm a big fan of stuffed peppers. Every now and then I'll make a "cheat" meal and do my old stuffed pepper recipe which is ground beef, spinach, and wild rice.
I like your stuffed peppers recipe. I noticed that you used some mozzarella cheese. I no longer eat cheese regularly but I'd like to try out some quality cheese for an occasional recipe though. What type of cheese do you use?
@T.B.S. Thanks for the comment. I think spinach would have been a great addition.
@AGD8402 I used an organic mozzarella from Trader Joe's. It's ok, but not great. I usually will use a harder, stronger cheese like pecorino romano over the top. You use less of it and, frankly, it tastes better.
Hey! Too funny! I just posted a primal stuffed pepper recipe too! Yours looks cheesy (in a good way!) and awesome!
Glad I found your blog.
Sounds really really good, and my husband loves bell peppers. We will try it!
@maryallene Thanks, let me know how it goes. I love these recipes. They're easy and it's a great way to clear out the fridge at the end of the week!
This would totally work in the crockpot! Put all the filling ingredients in a bowl and mix. Stuff peppers. Snuggle them in the crockpot and cook on low 8 hours while you're at work. I love my crockpot.
@Anonymous You're probably right, it could work in a crockpot. My reason for using the broiler was to maintain some of the crispiness of the peppers. The only thing to think about is that the peppers would get really mushy after a couple of hours. If you don't mind your peppers breaking down and turning into a stew, the crockpot would definitely be the way to go. I mean, it all mixes up in the belly anyways, right?
Wow your recipes are amazing!!!!!
@Dan Thanks, man, that means a lot. Your blog is so well respected in the community!
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