Stuffed Bell Peppers

Makes 8-10 servings

Ingredients

8 ounces Yoder grassfed ground burger

3 Silverthorn bell peppers, halved, gutted and cleaned

1 Silverthorn sweet onion

1 package sundried tomatoes

1 cup Meadow Valley Farm cheddar cheese, shredded

1 handful Silverthorn spinach

2 Tbsp grassfed butter

1 Tbsp cumin

1 Tbsp paprika

1 Tbsp chili

1 Tbsp himalayan salt

fresh ground pepper

 

Directions

Preheat the oven to 350 degrees F.

While oven is preheating, melt butter in a large frying skillet. Add in onions, sprinkle with salt and cook until softened and translucent.

Once cooked, transfer into a food processor and add in sundried tomatoes, pulse until all of the mixture is a diced consistency, set aside.

Next add ground meat into the cooking pan along with the tablespoon of salt, cumin, paprika, chili powder and ground pepper. Cook meat until almost done (will finish cooking in oven). Turn off the heat and add in spinach. Cover with a lid and let spinach soften a bit.

Then, add meat into the food processor with onion and tomato mix. Blend together, creating a smooth constancy.

Now, lightly oil a baking sheet, stuff bell peppers full with meat mixture and place on the baking sheet- continue until all the mixture is used up or you run out of peppers.

Then place a generous amount of cheese on top of the meat mixture on each pepper.

Place in oven and cook until cheese starts to bubble a bit and sides of pepper are starting to soften.

Remove from oven, cool and enjoy!

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