Hello there! I know it's been a while since either of us have posted. It's been a rather hectic start to Summer!
I've been craving that bell pepper that Nancy made for me a while back (posted on Instagram! Are you following us yet?)
Since I've had that craving and was too lazy to really do the prep work (I know, shame on me), I developed a new recipe, which turned out to be pretty damn good.
Ingredients:
- 1 lb of grass fed ground beef
- 4 red or green bell peppers, top cut off, seeds removed
- 3 or 4 zucchini, diced
- 8 slices of bacon
- 16 oz tomato sauce
- Cajun Seasoning
- 5 oz baby spinach
- 1 medium yellow or white onion, diced
- 4 cloves of garlic, minced
- 8 oz sliced champignon mushrooms
- 2 eggs, XL
- Preheat oven to 350 degrees
- Pan fry the bacon until crispy - set on a paper towel to cool and drain excess oil
- While the bacon is cooking, season the ground beef with the Cajun seasoning, to taste - set aside
- Put some of that yummy bacon grease away, maybe keep 3-4 tablespoons worth left in the pan
- Pan fry onions and garlic, until it starts becoming translucent and add the zucchini and mushrooms
- Once the onions are translucent, scoop out as much as you can into a big bowl, leaving the excess liquid
- Brown the ground beef and break up into smaller chunks -- cook until medium rare to medium well (Baking will cook it some more, and re-heating too)
- Add the baby spinach with the ground beef
- While that's happening, chop up your bacon into 1" pieces and mix in the bowl with the veggies
- Upon completion, drain the excess liquid from the pan and mix the spinach/ground beef chunks with the veggie bowl
- Add yo tomato sauuuuce ... mix mix mix!
- Let cool for about 5 minutes -- get your baking dish or pan, line with foil or not, whatever. Use a little Kerrygold butter, coconut oil or extra virgin olive oil and spray bottom... add your bell peppers
- After you mix has cooled, crack your eggs on in and mix those bad boys
- Scoop and pack those peppers (*Please note: The peppers will end up crunchy, which I like. If you would like the pepper to be softer, boil in salted water for about 3 minutes, let cool before stuffing it with goodness*)
- Excess mix can go on top or surround the bell peppers
- Bake for 30 minutes
- Faceplant and enjoy
My first attempt - no spinach, or mushrooms
Before
After
The Guts
My 2nd Attempt - contains EVERYTHING. So good.
