A couple weeks ago I was in the store and I couldn't believe the price of peppers. For three peppers it was the equivalent of $7.00! Am I a cheapskate or is that a little ridiculous for peppers? Anyway, a few days later I spotted a bag on sale and snatched them up, hoping to make stuffed peppers for dinner.
The only change I'd make to the recipe is to add some tomatoes. I didn't have any on hand, but they definitely would've added to the flavor and consistency to make these a bit more traditional. Other than that, they came out great and were a nice change from our regular rotation of fish soup, meatball soup and beet soup. I'm souped out!
Ingredients for GAPS Stuffed Peppers
2 cups bone broth (optional for non-GAPS people)
1 head cauliflower, riced (put through a food processor)
250g green beans, chopped
500g ground beef
1 onion, diced
1 clove garlic, minced
2T ghee (or butter or coconut oil)
handful of cheddar cheese (if you're on full GAPS diet)
sea salt and pepper to taste
Directions for GAPS Stuffed Peppers
Preheat the oven to 350f. In a large pan over high heat, add 1T of ghee and the onion. When the onion is translucent, add 1/2c bone broth and the beef and rosemary. Brown the beef, and add cauliflower and green beans for the last ten minutes. With one minute left of cooking, add in the garlic. When the broth has mostly evaporated and the beef is browned, take the pan off the heat and sprinkle with salt and pepper. Cut the tops off the pepper and remove the seeds inside. Stuff the peppers with the meat/cauliflower/green bean mixture. Pour the rest of the broth in a large, deep tray and place the peppers in. Cover the cooking tray with a top or aluminum foil and bake for 30-45 minutes. When finished, top with cheese and bake for another 5 minutes or until the cheese is melted. Serve with a dollop of homemade sour cream (recipe comes in my eBook when you sign up for the newsletter).