Grain-Free Stuffed Peppers
Food as medicine highlight
Grass-fed beef: Grass-fed beef is nutrient-dense providing B-vitamins, zinc, iron, beta-carotene, and vitamin E! Grass-fed beef also provides anti-inflammatory omega-3 fatty acids, conjugated linoleic acids (CLAs), and has a more balanced ratio of omega-3 to omega-6 fats when compared to conventionally raised beef (i.e. grain-fed).
Bell peppers: Bell peppers are a great source of vitamin C supporting both the adrenals and immune system. Bell peppers also contain potassium, folate, vitamin B6, and carotenoids. I LOVE slicing bell peppers for a snack, but nothing beats roasting them to really bring out their flavor!
Ingredients
2 lbs grass-fed ground beef
2 pasture-raised eggs
3 tablespoons grass-fed, whole milk
1 small yellow onion
1 clove garlic
½ cup almond flour
2 tablespoons milled flax seeds
1 tablespoon dried parsley
1 teaspoon salt
4 large bell peppers, halved
Avocado oil spray
1 jar of Rao’s Homemade Roasted Garlic Tomato Sauce
Directions
Preheat oven to 375℉. Spray a glass 9x13” baking dish with avocado oil.
Cut bell peppers in half. Remove core and seeds. Place in baking dish cut-side up.
Cut onion and garlic and add to mixing bowl. Whisk in 2 eggs.
Place ground beef in mixing bowl and combine with eggs, onion, and garlic. Add almond flour, flax seeds, parsley, and salt and mix. Add milk to the mixture and combine.
Stuff peppers with meat mixture. Cover with entire jar of sauce. Bake at 375℉ for 60-90 minutes.