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.
Share this on Facebook
