This recipe is a great way to use up leftover meat from meat stock. You can keep the peppers crunchy, that is our favorite method, or bake them to soften them. Either way is delicious.
Full GAPS Legal, GF, DF, Egg Free, Soy Free, Nut Free
Ingredients:
2-3 T animal fat of choice – I prefer duck fat
1/4- 1/2 cup meat stock
1/2 cup pre-cooked cauliflower rice, optional
1 cup carrot, chopped small
1/2-1 cup celery, chopped small
1/2 cup soaked or sprouted lentils, cooked
2-3 tsp tomato paste
1/4 tsp ground mustard
1/8 tsp paprika
1/8 tsp turmeric
Salt and pepper to taste
Leftover chicken, beef, etc from meat stock (optional)
Bell peppers, any colors
Directions:
In a large pot sautee the carrots and celery in an animal fat of choice until soft. Once softened, add a splash of stock, tomato paste, mustard and other spices. Stir well and adjust spices as needed.
Chop leftover meat and add it to the pot. Add cooked lentils and cauliflower rice. Stir to combine everything well. Add more stock to the consistency desired. Stir until warmed through.
For a raw and crunchy pepper option: chop pepper in half, remove seeds and serve filling inside pepper. We prefer it with a crunch most times.
For a cooked and soft pepper option: https://www.chefdehome.com/recipes/60/how-to-roast-bell-peppers#recipecard
Enjoy!
