This is a really versatile recipe. You can use ground chicken, turkey, pork or beef. Whatever your pleasure. I did turkey this time. I also sub in sprouted lentils instead of rice. I believe rice is traditionally put into the mixture but to make it full GAPS- legal I use lentils. If you are not on GAPS you can sub in rice.
The recipe is: gluten free, dairy free, soy free, egg free, nut free.
Ingredients
4-6 bell peppers
1-2 T animal fat of choice. I used duck fat with the turkey.
1 lb ground meat of choice
1 medium onion, chopped
1 jalapeno, deseeded, chopped (optional)
5 cloves garlic
14.5 oz diced tomatoes
1 T paprika
1 tsp oregano
1 tsp basil
salt and pepper to taste
1 cup sprouted lentils, cooked or cooked rice (not on GAPS)
Fresh parsley to garnish (optional)
GAPS-legal cheese (check the book for a list), optional
Directions
Preheat the oven to 425 degrees. First you must soften the peppers. You can do this by roasting them in a pan for 20 minutes at 425 degrees or by blanching them.
To blanch: bring a pot of water to boil. Make sure it is enough water to cover the peppers. Cut off the tops of the peppers, scoop out the insides. Set the cut-off tops to the side, you will use them in the mixture. If the pepper doesn’t sit flat on it’s own, trim a little bit off the bottom so it will sit flat. Blanch peppers for five minutes in the boiling water. Then set peppers in a lightly oiled baking dish.
In a large pan, heat the fat on medium heat and add onions, chopped pepper tops and jalapeno. Cook for five minutes until soft. Add garlic and cook 1 more minute. Add the beef, break it apart and season with spices. Once the meat is all cooked add in the tomatoes and cooked lentils/rice. Stir together. Remove from the heat and stuff each pepper with the mixture.
Top with cheese if using. Roast for 15-20 minutes. Enjoy!
If you need more full GAPS recipes be sure and check out my GAPS for You 30 day meal plan and other recipe compilations here.
