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

INGREDIENTS

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

pepper

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)

Non-Keto:

1⁄2 cup long grain rice, any available rice is fine it may affect cooking time though

1 cup water

DIRECTIONS

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.