Prep Time: 15 minutes Cooke Time: 30 minutes Yields: 4 servings
Ingredients:
2 Bell Peppers, halved and cleaned 1 tbsp Coconut Oil 1⁄2 large Onion, diced Sea Salt and black pepper to taste 4 Cloves Garlic, pressed or chopped 1⁄2 cup Diced Tomatoes, fresh or canned 1 pound ground beef, bison, turkey or chicken 6 Fresh Basil Leaves, finely chopped
Directions:
Preheat oven to 375 degrees
Place the bell pepper halves in the roasting dish face down for 10-15 minutes. (You can skip this step if you want to keep the bell peppers more firm).
While the bell peppers are cooking, heat the coconut oil in a large skillet over medium- high heat. Saute the onions, adding sea salt and black pepper to taste, until they’re translucent and slightly browned on the edges. Add tomatoes and garlic to the onions, and simmer for two minutes.
Add the meat and cook until fully down. Taste the mixture, and adjust the seasoning to your liking. Mix in the chopped basil.
Remove the peppers from the oven - they should be just a bit softened - and flip them over. Spoon the stuffing mixture into each one. You can go ahead and eat them at this point, or put them back in the oven 15-10 minutes to allow the flavours of the bell pepper and the meat mixture to blend together more.
You can refrigerate or freeze and reheat later.