Ingredients
6 large bell peppers, tops, seeds and ribs removed
2 Tbsp lard
1 medium yellow onion, diced
2 cloves garlic, minced
2 lbs. ground red meat (I often use venison, but beef or lamb would also work)
1 C cauliflower, ground or mashed or pulsed into rice sized bits
1 13.5oz canned diced tomatoes, drained (or 1 cup fresh tomato, diced)
1 Tbsp sea salt
1 Tbsp Italian seasoning (or, alternatively, 1 tsp each dried basil, parsley and oregano)
1/2 tsp paprika
1/4 tsp black pepper
1/2 C tomato sauce
Instructions
- ♥ A little trick: Stand your peppers up in a muffin tin. Trying to even the bottoms with a knife will often lead to leaks, but the muffin tin will hold them up without altering the pepper.
- Melt lard over medium high heat in a large skillet
- Saute onions and garlic for three minutes, stirring frequently
- Add ground meat and stir to brown, about 5 minutes
- Add raw ground cauliflower and diced tomato, stir for about 10 minutes to cook off liquid
- Add salt, pepper and seasonings, stir to incorporate
- ♥ Stuff each pepper to the top of each pepper, spread tomato sauce on top of that
You will likely have leftover meat, don’t worry – it makes a great pre or post-dinner snack!
- Bake the peppers for one hour at 350 degrees until pepper is fork-tender
- Serve with extra tomato sauce!
source: paleoparents
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