I can't get enough of this recipe and after a week of fish and chicken I was ready for a good red meat dish and this once again hit the spot! We enjoyed this with a very nice glass of Franciscan Cabernet Sauvignon of Napa Valley. The original recipe is from Balanced Bites, thank you!
- 4 organic bell peppers (any color of choice)
- 1 tablespoon coconut, olive or grapeseed oil
- 1 onion, diced
- 4 cloves of garlic, pressed
- 4 small tomatoes, diced or you can use 1 can of rotel diced tomatoes
- 1-2 lbs ground bison (could use ground beef or ground turkey)
- 6 Fresh basil leaves, finely chopped
- 2 cups baby spinach
- Sea salt to taste
- Black pepper to taste
- Hot sauce (option as garnish)
- Preheat oven to 375.
- Halve the bell peppers and place them face down on a roasting pan and cook for about 10-15 minutes.
- While the peppers are pre-cooking prepare the stuffing on the stove.
- Heat oil in pan on med-high heat.
- Add onions and cook until slightly browned on edges.
- Season with salt and pepper.
- Add tomatoes and garlic and simmer together for a couple of minutes.
- Add ground meat breaking it up and allowing to cook through completely.
- Once meat is cooked, taste the mixture to check for seasoning and add more salt and pepper if necessary.
- Add basil and spinach and mix them in allowing them to wilt.
- Remove the peppers from the oven when they are a bit soft.
- Flip peppers over and spoon in stuffing mixture.
- You can eat them at this point or put them back in the oven for an additional 15-20 minutes.
- You can make a bunch of these and either freeze them or refrigerate them to heat up later.
- Sprinkle a few dashes of hot sauce (optional) and serve.
- Serves 4.