This is one of my favorite recipes, Stuffed Peppers. Growing up my mom made this recipe with rice in the ground meat. I make mine Paleo style and grain free which makes it great for everyone on the Paleo Diet, Whole30, or Gluten-Fee Diet.
This recipe was inspired by the Everyday Paleo recipe book. Click the following to grab your copy of one of my favorite cookbooks. http://amzn.to/1Fe0sOa
4 tbsp extra-virgin olive oil
3 Celery Stalks, chopped
3 Carrots, chopped
1 Yellow Onion chopped
1 1/2 lbs Italian Pork Sausage
1 lb Ground Beef
2 tbsp dried oregano
1 tbsp garlic powder
Salt and Pepper to taste
1 Yellow Zucchini, chopped
2 tbsp dried basil
1 (14 1/2-oz) Can Dice Tomatoes
6 Green or Red Bell Peppers
1 tbsp hot sauce (optional during serving)
Set oven to 350°F.
Fill a large pot with water and bring to a boil.
In a separate pot, add olive oil to the bottom and over medium heat saute the onion, celery, and carrots until onions become translucent. Add sausage, ground beef, oregano, garlic powder, salt, pepper, and basil. Cook until meat is browned.
Add the zucchini and tomatoes and let cook for 10 – 15 minutes over medium-low heat, stirring occasionally.
Meanwhile, remove the tops of the pepper, clean the seeds out, and rinse. By now, the water should be boiling. Place the bell peppers in the boiling water for 5 minutes until the peppers are soft but don’t fall apart.
Put the bell peppers out of the water with tongs and arrange in a large glass baking dish. Fill each pepper with the meat mixture and bake for 20 minutes. Serve with hot sauce.
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