A family favorite for us. Stuffed peppers are such a great way to gets loads of healthy stuff into you and your kids. Pluck makes this dish taste even better!
Preheat the oven to 350°F.
Lightly oil a 9x13 glass baking dish with oil. Set aside.
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.
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.
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.
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.
Place the peppers, cut side up, in the oiled baking dish. Bake in the preheated oven for 30 minutes.
Serve hot with a side of guacamole, salsa, or jalapenos (optional).