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Organ-Blend Stuffed Peppers

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Recipe by Christina Winnett

Christina Winnett, CHC, M.S. IFN, BA

@tinasrealmeals Christina has her B.A. Medical Anthropology and Global Health, Minor in Nutrition, Master of Science in Integrative and Functional Nutrition, Cardiovascular Health Institute Certified Health Coach. She believes in the body’s innate ability to heal and perform her life’s purpose as a Master Health Coach at Natural Heart Doctor by helping others harness the power of health and vitality.

Instructions

Step 1

Preheat the oven to 350°F.

Step 2

Lightly oil a 9x13 glass baking dish with oil. Set aside.

Step 3

n a large skillet, heat the 1 tsp olive oil over medium heat. Add the onions and garlic minced to the skillet and saute until the onions are translucent.

Step 4

Add the ground beef/bison organ blend, Pluck seasoning, salt, and pepper to the skillet and cook until the beef/bison is completely browned, breaking up with the back of a wooden spoon.

Step 5

Stir in the can of tomatoes, veggies, cauliflower rice, and seeds/nuts until evenly combined. Simmer until rice and veggie half-cooked. Remove from heat.

Step 6

Using a large cookie scoop (easiest) or a spoon, scoop the meat mixture into the hollowed-out pepper halves. Sprinkle with cheese, nutritional yeast, cashew cheese, etc or leave plain.

Step 7

Place the peppers, cut side up, in the oiled baking dish. Bake in the preheated oven for 30 minutes.

Step 8

Serve hot with a side of guacamole, salsa, or jalapenos (optional).

**These freeze well, so double recipe for make-ahead meals** More about the recipe author: Doctor Staci’s passion is to educate people to feel empowered over their own well-being and she believes diet is the key to overall health. By finding the root cause of disease she is better able to make holistic recommendations to help guide you and your family to optimal health. When Doctor Staci is not making smiles more beautiful and healthy, she enjoys the amazing outdoor offerings of the Pacific Northwest. She loves to snowboard, go for long walks, trail run, practice yoga, and dance, cook nutritious meals with her family, and bike around Portland.

Ingredients

1 medium Red Onion

3 cloves Garlic, minced (I tend to add more...I love garlic!)

1 teaspoon Avocado Oil or Olive Oil, + more for baking dish

1 pound Grass-Fed Ground Beef

1 pound Grass-Fed Bison Ancestral Blend (or any organ blend)

1/2 teaspoons Salt

1 tablespoon Pluck Organ-Based Seasoning

Ground Black Pepper, to taste

1 (14.5} ounces can Diced Tomatoes

1/4 cups sunflower seeds or other nuts/seeds for extra protein, fat, and crunch

2 cups chopped veggies (kale, carrots, zucchini, mushrooms...you can get creative here)

6 large Bell Peppers, halved and seeded

2 cups cauliflower rice (fresh or frozen)

1/2 cups nutritional yeast, cashew cheese, cheese, or herbs as a topper

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