This Stuffed Bell Peppers dish is a work of art—and ease. It’s colorful, delicious, cancer-healing, and your family and friends will be impressed!
Every bite is packed with cancer-stopping ingredients such as olive oil, garlic, cauliflower, bell peppers, avocados, and grass-fed beef. It’s hearty yet low carb, delicious yet filled with nourishing ingredients. Cheers to another colorful, flavorful, and oh-so-satisfying recipe created by Head Coach De’Ann!
Ingredients:
- 4 medium bell peppers of any color (I chose yellow, orange and red)
- 1 lb grass-fed ground beef
- 1 tbsp olive oil or avocado oil
- 1 small yellow onion, minced
- 1 tsp chili powder
- 1 tsp cumin
- 3/4 tsp paprika
- 1/2 tsp onion powder
- 1/4 tsp oregano
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 tbsp tomato paste
- 4 cloves garlic, minced
- 1 10 ounce can of rotel diced tomatoes with green chilis, organic and non BPA lining
- 2 cups cauliflower rice
- Home-made guacamole to garnish
Directions:
- Preheat oven to 350 degrees, wash the peppers and line them on a baking sheet with the hollow side up
- Bake in oven for 15 minutes
- While peppers are baking cook the ground beef in a skilled unil browned, discard any oil
- Add in onions, seasonings, tomato paste and garlic and cook until well mixed
- Add in tomatoes with chilis and cauliflower and cook for about 5 minutes, taste and adjust seasoning as needed
- Spoon the beef mixture in the bell peppers and return to oven for 15-20 more minutes, cook until peppers are tender
- Serve warm garnished with guacamole and cilantro and enjoy!