My family loves stuffed bell peppers. My daughter absolutely loves them piping hot out of the oven, and I like them nice and saucy.
For dinner tonight, that is what we are having. Some nice, hot, saucy stuffed bell peppers.
I’m going to use the orange peppers. The nice mild taste will satisfy my craving for the bell pepper minus the “green” flavor. Bell peppers are tasty, but sometimes the green ones have a “bite” to them. Not in the mood to contend with that tonight, so yellow it is!
What will you need for this project?
4 orange bell peppers
1 lb ground beef- I like using Laura’s Lean Ground Beef or a grass fed variety from a local farm
I small vidalia onion- pick your onion as you like. I like vidalia onions because they are sweeter, but a red onion will work as well
1 teaspoon minced garlic
1 teaspoon basil
Dash of Worcestershire sauce
Salt and pepper to taste
1. Mix chopped onion, meat, garlic, basil, garlic and worstishire.
2. Cut the top off of the four bell peppers, fill them 1/4 with water, and cook them in a water bath in a baking pan. Cook at 350 degrees for 25 minutes. This will steam the peppers so they are not hard when you eat them.
3. Cook all other ingredients together in a sauté pan on top of the stove. Brown meat.
I put enchilada sauce on top. It’s my own spin on my stuffed bell peppers.
1/4 cup coconut oil- it needs to be liquified, so if it is cold in your house,warm it in the microwave for a few seconds
1 can tomato paste
2 cups chicken stock
2 tablespoons coconut flour
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon onion salt
1/4 teaspoon garlic powder
1. Heat oil, stir in chili powder and flour. Hat until slightly brown, whisking constantly.
2. Stir in tomato paste, chicken stock, and all other ingredients, add salt to taste. Remove for heat. This sauce is easy to burn!
How to assemble the stuffed bell peppers:
First I prep everything that will go into my stuffed bell peppers. I hate hate hate putting my hands in cold meat, so I put it out on the counter to warm up a little bit, and get the enchilada sauce ready to go.
After the peppers have been steamed allow to cool enough to handle. Drain all the water, place in baking pan. Spoon in meat mixture and smother with enchilada sauce. If you are a dairy eater, add some mozzarella cheese on top of the bell peppers.
Allow to bake for 20 minutes at 450 degrees.
There you go! Enjoy!