Killing it with this versatile veggie recipe!! I love stuffed peppers and it’s an awesome veggie to experiment with…Strong enough it holds its shape, large enough to hold a decent amount of filling and it takes on a variety of flavors, your filling & ingredient options can be endless!
Try out this stuffed pepper recipe from my AHealthierU app this weekend.
Ingredients: Serves 4
- 2 tablespoons grape seed oil, divided
- 2 medium bell peppers, halved and seeded
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 teaspoons fennel seed, crushed
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 1 small onion, finely chopped
- 6 cloves of garlic, minced
- 16 ounces ground bison (could use lamb, turkey, chicken, or tempeh)
- 6 ounces tomato sauce
- 10 Kalamata olives, pitted and chopped
- ½ cup almond meal
1. Preheat oven to 350 degrees.
2. Line a baking sheet with foil. Massage 1 tablespoon grape seed oil on outer part of peppers. Bake for 30 minutes and then set aside.
3. As peppers bake, mix seasonings together in a small bowl. Set aside 1 teaspoon of mix.
4. In a medium-sized skillet, heat 1 tablespoon of grape seed oil over medium high-heat. Add onion and cook 4 minutes or until it’s translucent.
5. Reduce heat to medium-low. Add garlic and continuously stir for 30 seconds to prevent garlic from burning.
6. Add meat and cook for 3 minutes, stirring continuously. Add tomato sauce, olives and seasonings, and stir to combine. Bring to a simmer and cook for 2 more minutes. Turn off heat.
7. Mix together almond meal, reserved seasoning and the olive oil.
8. Stuff each pepper with a ½ cup of meat mixture. Top with 2 tablespoons of almond meal breading. Bake for 5 minutes.
Serving suggestion: Serve over a plate of steamed greens. Any leftover meat mixture can be spooned over greens.