Some of my favorite recipes, from the kitchen-cleaner’s point of view, are those that don’t use a lot of dishes. When you can combine that aspect with a recipe that uses healthy ingredients, tastes great, and also uses up the over abundance of peppers in your garden – well then, folks, we have a winner.
Bell pepper season isn’t here just yet, but as I’m planning my garden on paper I’m preparing for lots of peppers in the ground. And of course, this just makes me crave a simple, yet satisfying dish like this one all the more.
Indian Stuffed Peppers (casein-free, egg-free, gluten-free, nut-free, sugar-free, yeast-free, anti-candida, low-carb)
5 bell peppers
1 lb. ground beef
1 medium onion, finely chopped
2 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. cayenne pepper (or to taste)
14 oz. diced tomatoes, keep the liquid
salt, to taste
1. Brown the ground beef with the onions, coriander, cumin, and cayenne pepper.
2. Add the tomatoes (and juice) and salt and let simmer about 10 min.
3. Wash peppers and cut in half from top to bottom. Remove the seeds and ribs inside. Lay each pepper half in a 9×13 pan (you may need another small pan).
4. Fill each pepper half with the beef mixture.
5. Bake at 350 degrees F for 40 minutes.
Makes 10 halves. Each half is 5.2g of net carbs.
Don’t know where to purchase some of these ingredients? Visit our Whole Food Sources page.