Thursday, May 6, 2010

Stuffed Peppers

These are every bit as tasty as they look and sound.

Stuffed Peppers:

6-7 peppers ( I used green peppers, but you can stuff any pepper)
1 lb. ground meat of choice (I used bison)
1 lb. ground chicken Italian flavored (no gluten)
1 Tbsp. cumin
1 Tbsp. oregano
1 Tbsp. pepper
1/2 tsp. red pepper flakes
1 zucchini
4 carrots
3 garlic cloves
2 c. mushrooms
2 celery stalks
1 yellow onion
1 (15 oz.) can diced tomatoes

Preheat oven to 350 degrees. In a large stock pot boil several cups of water for peppers. While you wait for this to boil, brown meat in a frying pan. Add spices to meat, set aside. In food processor (yay!) chop up all vegetables except the peppers. Be sure to remove contents as you go or they will get pretty mushy. Add meat to veg mixture.

Cut the peppers in half, remove seeds. Place peppers in the boiling water. Boil for a few minutes (around 5) until peppers are soft. Remove peppers from water with tongs and place in a small baking dish. Try to find a dish small enough to fit all the peppers so the sides are touching. Generously fill each pepper with the meat/veg mixture. Bake for around 20 minutes, uncovered. Let stand before serving. We made homemade guacamole to put on top of our peppers and it was DEFINITELY worth it.


3 garlic cloves
1 jalapeno pepper
1/4 c. fresh cilantro
1/4 yellow onion
3 avocados
1 tsp. lemon juice
freshly ground pepper to taste.

Combine all ingredients except avocados in food processor and chop. Remove contents to a small mixing bowl. Add avocados, and mash with a potato masher to your preferred consistency. Pepper to taste.

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