This is a deliciously hearty spring supper. Simple and quick to prepare, stuffed bell peppers are a crowd pleaser every time! I used zucchini and portabella mushrooms in addition to red peppers and served them with a helping of lightly blanched asparagus. Make a larger batch and freeze the leftovers for quick meals throughout the week. Injoy!

Ingredients:  

2 Bell peppers, halved, cored and seeded

1 Tbls. Coconut oil

½ Large onion, diced

Sea salt and black pepper

4 Cloves garlic, minced or grated

1 lb. Ground beef, bison, lamb of turkey

2 cups fresh spinach

Fresh basil to taste

Instructions:  

1. Preheat oven to 375.
2. Place the belle pepper halves facedown in a roasting dish and bake for 10-15 minutes.
3. While the bell peppers are cooking, heat the coconut oil in a large skillet over medium-high heat. Sauté the onion, adding salt and pepper to taste, until translucent. Reduce to medium heat and add the garlic and cook for 2 more minutes.
4. Add the meat and cook until nearly done.
5. Mix in the spinach and cook until wilted. 1-2 more minutes.
6. Add salt, pepper and fresh basil to taste.
7. Remove the peppers from the oven (they should be just a bit softened) and flip them over. Spoon the stuffing into each one.
8. Put peppers back into the oven and roast for another 15 minutes to allow the flavors to blend.
9. Garnish with basil leaves and serve.
10. Optional- use zucchini and portabella mushrooms in place of red peppers.