
Recipe by Taileigh Erickson
Currently pursuing her NTP certification, Taileigh runs Tai's Van Snacks - an Instagram account dedicated to showcasing her creative culinary skills while cooking (and living, working, and adventuring) in her van.
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While this recipe uses all-purpose, you can also use Pluck Zesty Garlic, Pure or Spicy for this recipe.
In a large pot placed on stovetop, heat the coconut oil over medium heat
Add the peppers and cook for 5 minutes
Add the beef and Pluck and cook, until browned, 5-7 minutes
Add the tomatoes, tomato sauce, scallions, and water and cook an additional 10 minutes
Add the cauliflower rice and let cook another 5-7 minutes
Serve hot and garnish with avocado, if desired
2 lb of Ground Beef
2 (14.5) oz cans of Fire Roasted Tomatoes
1.5 cup of Tomato Sauce
4 Bell Peppers, chopped
1 bunch of Scallions, chopped
4 cup of Frozen Cauliflower Rice
3/4 of Water
2 tbsp of Pluck All-Purpose
2 tbsp Coconut Oil
Avocado, optional
WHAT PEOPLE SAY?
Review Stuffed Pepper Soup.