Stuffed Peppers with Ground Beef, Kale and Black Beans

This is my first official original recipe that I’m posting. I hope you enjoy! 

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Roasted Stuffed Peppers

Ingredients

4 red bell peppers, halved through the stem and then all the way through, gutted of seeds and white stuff
1 lb ground beef (lean, grassed, etc… high quality meat) (vegetarians could substitute this for another can of black beans)
1 large carrot, cut into thin discs
1 large onion, chopped
2 cloves garlic, chopped
1/2 bunch of Kale, stemmed and torn into small pieces
1 can of black beans, drained and rinced (if you want to go paleo, substitute this for another carrot or two)
1 tsp cayenne (this can be super spicy, half this if necessary)
1 tsp chili seasoning
1/2 tsp chipotle seasoning
8 strips thick cut bacon, cut strips into thirds (again, mindful of the quality of your meat) (vegetarians could top with slices of zucchini cut into strips)

In a large saute pan, brown the ground beef over medium heat, stirring frequently, until cooked through and easily crumbled (about 10 minutes).  Once done, add chopped onion, garlic and carrot discs, and sauté until it until almost soft. Since these are going to bake, they don’t have to be done through. Add black beans and then add seasonings and allow the mixture to come to temperature. Toss the kale on top of the mix and cover and let steam for about 5 minutes, then stir to incorporate kale into the mixture.  Add a small amount of salt to taste. (This is a fabulous mixture. You could only stuff two whole peppers, then freeze half of this and use it for napa cabbage tacos and give it all the fixings!)

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Arrange the bell pepper halves on a large baking dish with sides, sprayed with coconut oil.  Fill the peppers till they are heaping with the beef mixture. Cover the peppers with one slice of bacon each (three thirds).

Now, you could do this the traditional way and bake in a preheated oven at 375 for about 45 minutes, or you could do what I did, which was put them in a cool oven, turn it on to 375, grab the dog and take her for a run for about 45 minutes.  When I came back the bacon was perfectly crisped.

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This way, the dog is as happy as you are!

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I served one if these bad boys alongside a simple salad of arugula, tomatoes, and lemon vinagrette.  I loved this meal!  It was super satisfying, and I had plenty of portions to freeze for future lunches/dinners.

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