All the summer’s produce is coming into season and is available at our local farmer’s markets! I love being able to go to the farmer’s market and pick up locally grown produce.
Last week was no exception! I was able to pick up a half bushel of green peppers. I did freeze more than half but then decided that making Beef and Veggie Stuffed Peppers again would be great! My peppers were rather large so I filled eight. You may need more peppers if they are smaller.
Beef and Veggie Stuffed Peppers (Paleo/ Grain Free/ Gluten Free/ Dairy Free)
2 lbs. ground beef, turkey or chicken
2 medium size onions- diced
2 medium size carrots- peeled and diced
2 ribs of celery- diced
3 cloves of garlic- minced
3 tsp. ground thyme
2 tsp. black pepper
2 tsp. ground mustard
sea salt to taste -optional
3 c. diced tomatoes or 28 oz. can
1/2 c. goat cheese- omit if completely dairy free
8-10 bell peppers- desired colour
Preheat oven to 350 degrees
In a large fry pan over medium heat, brown your ground meat. When your meat is approximately half way done add the onions, carrots, celery, garlic and spices. Let cook for another 6-8 minutes or until veggies are soft and meat is fully cooked.
Add in tomatoes and goat cheese if using and cook for five minutes. Cut tops off of your washed peppers. Scoop out seed and discard.
Divide filling between your peppers and place in baking dish. Put the tops back on and cover. Bake for 1-1/2 hours or until peppers are tender.
These freeze well.
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