Stuffed Peppers

6-8 bell peppers, tops and seeds removed – reserve tops

•1 lb ground beef or turkey

•1/2 lb pork sausage

•1 medium onion, chopped

•1 jar fire-roasted tomatoes (14 oz), or any other kind you like, liquid drained

•1 can of tomato sauce (14 oz)

•1 cup of pre-made parboiled white rice (or paleo cauliflower rice for Whole30 compliance)

•2 cloves of garlic, pressed or finely minced

•3 tbs Italian seasoning (OR 1 tbs each of dried oregano, basil & parsley)

•Pinch of chili flakes (add more if you like it spicier)

•Salt and pepper to taste

•Garnish with chopped cilantro leaves Instructions

1.Preheat oven to 350º F

2. Cut tops off peppers and remove seeds. Keep tops and chop them (minus the stem) and set the pieces aside

3.Chop onion

4.Press or mince garlic cloves

5. In a saucepan over medium heat, sauté onion and chopped pepper tops in a little olive oil about 5 minutes until onions are tender, then add the garlic

6. In the same saucepan, add ground beef (or turkey) and pork sausage to the mix and cook everything together until the meat is browned

7.Next add the fire roasted tomatoes and 14 oz can of tomato sauce to the same saucepan, and stir

8.Add dry seasonings and 1 cup of either parboiled rice or cauliflower rice

9.Parboil (or microwave) the pepper shells in a pan/bowl with a little water for 3-4 mins – just until slightly softened

10.Then in a Pyrex or similar baking dish, spread a little of the sauce across the bottom and set the pepper shells inside

11.Taste your stuffing mixture in the saucepan one last time and add any additional salt, pepper and/or chili pepper flakes if needed

12.Spoon stuffing mixture into peppers 13.Bake about 30-40 minutes at 350º F uncovered to heat through (oven times and temperatures may vary) 14. Remove from dish, serve hot, and enjoy

Great filling to stuff zucchini and mushrooms as well!