I always have a few peppers on hand, so I thought I’d get creative and make stuffed peppers. They are really easy to make, but look like you put some effort into them. I chose a Mexican spiced version because I had fresh guacamole and tomatoes in my fridge.
Ingredients (makes 4 stuffed peppers):
– 4 red or green peppers – tops cut off, seeds and insides removed
– 1 Lb ground meat – I used veal (organic & pastured), but any ground meat would work
– 1 onion – chopped
– 3 cloves garlic – chopped
– 1 Cup celery – diced
– 1 Cup mushrooms – sliced
– 1 tomato – diced
– 2 Tbsp chili powder
– 1 Tbsp cumin
– 1 Tbsp olive oil
– salt & pepper to taste
- Pre-heat oven to 350
- In a large skillet, heat olive oil. Add garlic and onion. Saute until softened – about 2 min.
- Add ground meat, saute until meat is browned
- Add celery, tomato, mushrooms and spices. Continue cooking for 5 minutes
- Stuff the peppers with this mixture. Put the peppers in a baking dish – preferably one where the sides of the peppers can touch eachother – they cook better this way. Put the tops back on if you want to style them like the picture when serving. Yes, I just referred to this step as “styling”.
- Bake for ~40 minutes until peppers have cooked.
- Serve with a dollop of guacamole on top.
My Semi-Primal Husband provided the following testimonial, “Yup, these are good.”