Monday, November 15, 2010
Crock pot stuffed peppers
I love love love stuffed peppers, and they're even better when you cut out the crap and fillers, i.e. rice, grains, etc...
These always turn out better than I anticipate, which always makes me want to make them over and over. I'm sure you'll concur.
Crock-Pot Stuffed Peppers
1lb Grass-Fed, Organic ground beef
1 container of Trader Joe's mirepoix (carrots celery onion mix)
1 6 oz can tomato paste
5 cloves fresh garlic, minced
1 tsp oregano
1/2 tsp crushed red pepper
2 Tbsp. Almond "flour"
sea salt (to taste)
black pepper (to taste)
1/4 c. olive oil
3-4 large Organic Green, Yellow or Red bell Peppers (i like to use one of each)
Saute veggie mix on medium heat in a skillet with the coconut oil. Add garlic and beef and saute until well mixed, but NOT well done (were just mixing the flavors here, not doing all the cooking as that's what the crock pots for!). Add in olive oil and spices and blend together. Remove tops of peppers and discard stems. Rinse out any seeds and stuff each with the stuffing mixture.
place securely in the crock pot and add 1/2 cup of water to the pot. Turn on Low and step away 6-7 hours, or high for 3-4.
That's it, and when you return you'll have an amazing meal on your hands.. prepare to be impressed!
Recipe by: Justin J. McCoy