Paleo stuffed peppers

1 tablespoon olive oil

6 large bell peppers

1 lb. ground protein (turkey or beef)

1/2 cup sweet onions, finely chopped

1 tablespoon garlic

1 cup carrots, finely chopped

1 cup cauliflower rice or zucchini

2 cups tomato sauce (leave 6 tbsp off to the side)

2 tablespoons of Italian seasoning (or just basil)

1/2 teaspoon pepper

1/4 teaspoon organic salt / sea salt

 Preheat oven to 375° F. In a large pan, heat olive oil. Sauté ground meat for 5-10 minutes.

While the meat is cooking, slice the tops of the peppers off and remove the seeds from the inside.

Add chopped onions, garlic, and carrots to the meat. *Do not add the cauliflower rice just yet.

Sauté until veggies are soft. When everything is cooked, turn off the heat. Stir in raw cauliflower rice, tomato sauce, and herbs.

Stuff the peppers with the mixture and top each pepper with the remaining tomato sauce. Use a spoon to fill the peppers and press the mixture down to fit it all inside.

Place peppers in a 9×13 oven-safe dish

Bake for 35-40 minutes until the peppers are easily pierced with a fork.

Portion Control: 2 stuffed peppers per serving

*Use left over fajita meat from night before as your protein, chop it up into small pieces.

*Serve with a side of chickpeas or black beans.

*Sub the cauliflower rice for another veggie & serve the cauliflower rice as a side w/ the pepper. 

*Use any other veggies on hand instead of carrots, such as Zucchini, mushrooms, or celery.  

*Use the most fresh & organic products to fuel your body with a nutrient-rich meal to help heal the body.