If you’re growing garden veggies, there are so many you can prepare within minutes! Stuffed peppers just happens to be one of my personal favorites.
I started making stuffed peppers a year ago when I was on a very strict anti-Candida diet , which is a lot like the paleo diet but much stricter with sugars in all forms – even fruit.
This particular meal is great for a variety of diets because you can easily leave out the “old favorites” such as rice and cheese – but you won’t miss them at all because the peppers are already so satisfying thanks to the amount of flavor from the fresh garlic and herbs. The tomato paste’s specific purpose in this recipe is to bind the ingredients together, but you’ll notice the flavor you get from the tomato paste makes these stuffed peppers even more to-die-for!
Which garden fresh ingredients are you growing right now? Feel free to play around with this recipe and get creative with different herbs (and veggies). In the mood for Mexican? Season the ground beef with cumin, paprika, granulated garlic, onion powder and ancho chili powder . Just play around with different flavors and different ideas – and enjoy!
- 0.5 pound Grass-fed ground beef
- 0.5 teaspoon granulated garlic
- 0.5 teaspoon dried oregano
- 0.25 teaspoon dried rosemary
- 0.25 teaspoon dried thyme
- 1 teaspoon
- 1 cup zucchini, diced into 0.5 inch cubes
- 0.25 cup yellow onion, finely chopped
- 1-2 cloves garlic, minced
- 1 small hot pepper, finely chopped (optional)
- 0.25 cup fresh garden herbs, chopped (I used parsley, chive and basil)
- 1 cup spinach (tightly packed), chopped
- 0.25 cup plus 2 tablespoons tomato paste
- Sea salt, to taste
- Freshly cracked black pepper, to taste
- 4 small-medium bell peppers (assorted colors), cut the tops off and then cut each pepper in half lengthwise
- 0.5 tablespoon , melted (for rubbing on bell peppers)
- Preheat oven to 350 degrees Fahrenheit.
- Brown ground beef in a over medium-high heat; season with granulated garlic, oregano, rosemary and thyme. Salt and pepper to taste. Drain and transfer to a large mixing bowl.
- In the same skillet, melt 1 teaspoon coconut oil over medium-high heat. Add zucchini and onion; salt and pepper to taste and cook until onions are translucent. Transfer to the same bowl as the ground beef.
- Next, add the minced garlic, hot pepper, fresh herbs, spinach and tomato paste to the ground beef bowl; stir and season with salt and pepper to taste. Make sure the stuffing mixture is to your liking before you begin stuffing the peppers.
- Rub the outsides of the cut bell peppers with melted coconut oil and place in a large glass baking dish or a baking sheet covered with parchment paper or a Silpat. Evenly spoon and tightly pack the meat/veggie mixture into each of the pepper halves. Place in the oven and bake for about 20-30 minutes or until the flesh of the peppers reach desired doneness. Serve with a mixed greens salad dressed lightly with freshly squeezed lemon juice, extra-virgin olive oil and salt and pepper, if desired.