Stuffed Peppers (no rice)
Prep Time: 10 min
Cook Time: 45 min
Servings: 6
Very satisfying meaty meal, you won't miss the rice (inspired by Barbara's BD Holiday Stuffed Pepper recipe)
Ingredients
3 extra-large green bell peppers, organic
1 cup baked shredded spaghetti squash
1 lb. lean ground beef, grass fed
1 small sweet organic onion, diced
2 garlic cloves, finely chopped
1 cup organic or homemade spaghetti sauce
1/3 cup parmesan cheese (in mixture)
1 teaspoon red pepper flakes
1 1/2 teaspoons Sea Salt
¼ cup parmesan cheese for topping
Directions
I recommend cooking spaghetti squash ahead (refer to Basic Spaghetti Squash recipe on BD site)
Preheat oven to 400 degrees. Meanwhile, cut the bell peppers in half, top to bottom and remove the seeds and the ribs. If you are planning to 'wilt' the peppers to reduce cooking time -- put a large pot of water on to boil.
In a medium skillet, brown the ground beef, onion, and garlic. Drain the meat. In a large bowl, combine the ground beef, squash, tomato sauce, pepper, and salt and mix until well blended.
In a large rectangular pan (9x13x2-inch), place the bell peppers skin side down. Evenly divide the beef mixture among the pepper halves. Cover the pan with aluminum foil and bake for about 40 minutes. Remove the foil and sprinkle a little of the grated cheese on the top of each pepper, if desired. Return pan to oven, and broil uncovered, for about 2 more minutes, until the cheese is crispy.
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