January 11, 2021

Stuffed Peppers

My husband and I do the Whole 30 challenge every January and this recipe has become one of our favorites!  We even eat it in other months too, not just during the challenge:). Made it with our regenerative ground beef...this recipe is simple and delicious!  Thanks to Melissa & Dallas Hartwig for this amazing recipe!

Stuffed Pepeprs


4 red, yellow, orange or green peppers (We like a combo)
3 Tbsp cooking fat
1/4 cup finely chopped onion
2 Cloves garlic, minced (or one tsp garlic powder)
4 Kale leaves, stems removed, leaves finely chopped
1 pound Richards Grassfed Ground Beef brick
2 Tbsp Tomato Paste
1/4 Tsp Cumin
1/4 Tsp Chili Powder (I usually double this!)
1/2 Tsp Salt (add more if you like)
1/2 Tsp Black Pepper
1 Cup finely chopped butternut squash (or any winter squash, sweet potatoes, acorn squash, etc.)

Preheat the oven to 350° F.  Line a baking sheet with parchment paper.

Cut the tops off the bell peppers and discard the seeded core.  Place peppers on prepared sheet pan and bake for 9 minutes. Set Aside.

Melt the cooking fat in a large skillet.  When the fat is hot add the onion and cook until translucent, about 2-3 minutes.  Add the garlic and cook until fragrant, about 1 minute.  Add the kale and cook for one minute, sturring.  Add the ground meat and cook, breaking up the meat with a wooden spoon and stirring it into the vegetables for 2-3 minutes.  Stir in the tomato paste, cumin, chili powder, salt and pepper.  Cook until meat is browned, about 7-9 minutes.  Stir in the squash and cook until squash is slightly softened, about 2-3 minutes.

Divide the meat and squash mixture evenly among the softened bell peppers.  Return to oven and bake for 10 minutes, until beef is browned on the top!

Serve with red pepper flaked, cilantro, or any other fresh herb you like! MMMMMM Enjoy!

- This recipe was adapted from the Whole 30 cookbook my Melissa & Dallas Hartwig

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