Happy Sunday lovelies! I have updated another traditional recipe, stuffed peppers, with my bone broth and few other ingredients to make it super nutrient-dense, and tasty! You can stuff some peppers ahead of time and put them in the fridge, to bake them the next day, or a couple of days later. I usually make the recipe below for 4 half-peppers, so my husband and I have two halves each for two dinners. The recipe below does not fall under my Metabolic Balance Plan, but you could omit the cheese and bone broth and tailor it for you. I hope you like it! Happy cooking!
Prep time: 15 min
Cooking time: 1 hour
Ingredients (4-5 portions):
Spices, salt & oil:
2 tablespoons of olive oil (I like it cold-pressed)
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons dried oregano
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
2 tablespoons of chopped fresh coriander
Veggies, meat & other ingredients:
1 medium onion, finely chopped
4 garlic cloves, finely chopped
1 small courgette, diced
450gr. approx. of grass-fed minced beef or lamb (10-15% fat)
1 can of chopped tomatoes (400 gr)
4 large peppers (mix the colours up! Red, yellow & orange)
250 ml of bone broth (bone broth adds in nutrients and flavour)
Grated cheese to taste (I like cheddar lactose-free versions)
Chop all the veggies as described and put aside.
Steam the pepper halves for 10 minutes so it is easier to cook them later on and put aside.
White the peppers steam, place two tablespoons of olive oil in a large frying pan over a medium heat and add the onion. Coot it until it is translucent.
Then add the garlic and cook for 2 minutes in a lower heat until the garlic is golden but not brown. Also add the cumin, paprika and oregano.
Add the courgettes to the pan.
You can then add the beef or the minced meat you have selected to the pan, breaking it up.
When the beef is no longer pink, you can now add the bone broth (if you are using it) and cover the pan, letting it simmer in a lower heat, until the meat is thoroughly cooked. Stir now and then to ensure the heat is evenly distributed. If you are not using broth, just keep stirring until the meat is no longer pink as well.
Start preheating the oven to 180°C if you are going to roast the peppers (skip this step if roasting at a later day).
Add the tomatoes, salt, pepper and fresh coriander to the pan and simmer for another 8-10 minutes.
Once the mince mix is ready, divide it equally across the pepper halves and distribute evenly.
If you wanted to top it up with some cheese, this is the time. Grate it or sprinkle it over the peppers halves to your liking.
Bake the peppers for 30 minutes.
And serve! Leftovers can keep in the fridge for two days if properly covered.
I like a side of cauliflower and butternut squash mash.