Colorful Stuffed Peppers
Bring on the colorful vegetables!
This is one of my favorite, easy, busy working mom recipes. My family loves this too. (I do sprinkle cheese on their peppers!) You can also make the stuffing a day in advance, for instance on the famous Whole30 Sunday prep day. On Monday night, all you have to do is heat the stuffing in a skillet while the peppers are heating up in the oven. Stuff the peppers and heat for another 20 minutes! This recipe is a variation from the Whole30 recipe book.
This recipe is good for 6 bell peppers.
6 bell peppers. Any color will do -- the more colorful, the better your Instagram post will look.
1 1/2 pounds ground beef (you can sub turkey, lamb or pork)
3 Tablespoons ghee
2 to 3 cloves garlic, minced
1/4 cup chopped onion
A bunch of kale leaves, stems removed, finely chopped (you can also use spinach or any green as a sub)
3 Tablespoons Tomato Paste
1/2 teaspoon cumin, chili powder, black pepper
1/2 to 1 teaspoon salt (to taste)
1 cup chopped butternut squash or carrots
- Preheat over to 350 fahrenheit.
- Cut top of peppers off, scoop out insides and place in oven for about 20 minutes.
- Heat ghee in skillet
- Stir in chopped onion until translucent, then stir in garlic for another minute
- Toss in the kale leaves (and other greens) cook until leaves are wilted
- Stir in ground meat, cook until no longer pink.
- Stir in tomato paste and the rest of the seasonings
- Stir in butter squash. Cook for another 5 minutes.
Stuff heated bell peppers, then put back in oven for another 10-15 minutes. If you want to add cheese (for no Whole30ers), sprinkle with cheese before putting in oven.