I was not planning on making these into a blog post, so I apologize for the lack of step-by-step pictures. However, I had to share this recipe as it came out very tasty and was not too difficult to make. These are different from traditional stuffed peppers typically made with a tomato sauce and rice or cauliflower rice. I used cabbage and mushrooms. They were very tasty!
1-2 TBS coconut oil
6-8 large peppers (kiddos wanted to pick out various colors) *I use organic peppers as these are on the “dirty dozen” list
1 lb grass-fed ground beef (highest in fat you can find)
3-4 strips of pastured bacon
1/4 -1/2 a cabbage (depending on size) thinly sliced
2-3 large carrots shredded
1 package of mushrooms chopped (I used organic frozen mushrooms and did not chop them…most people prefer smaller pieces though)
1/2 a large onion or 1 whole small onion finely diced
3-4 cloves of garlic diced
2 TBS of Trader Joe’s 21 spice mix (not necessary…I just love to add this to everything)
sea salt and pepper
*PREHEAT OVEN 350 Degrees*
1. Boil a large pot of water
2. Cut the top off of each pepper, remove the seeds and membrane inside
3. Blanch the peppers in the boiling water for one minute and remove with tongues, set aside.
4. Cook the strips of bacon in a large frying pan until crispy. Remove bacon from pan, and chop it up. Set it aside
5. In that same bacon pan add 1-2 TBS coconut oil to the bacon fat, and turn heat to med high. Add the cabbage, carrots, mushrooms, onion, garlic, and seasonings. Cook stirring frequently until veggies are tender.
6. Stir in the ground beef and the bacon.
7. Stuff the peppers with the filling and put their caps back on 🙂 Place them in baking dishes, and put a little water at the bottom of the baking dishes.
8. Bake for about 30-45 minutes or until peppers are tender and meat is cooked through