Stuffed

So I been suffering through an episode of RA in my knees! I need to lose weight and I want to “get off” my medications, not add a new one!  So I went the physical therapy route and an antiflammatory diet. No dairy, no sugar, no gluten, no grains, even no beans; though they are a great source of protein and fiber they are a carb that turns into sugar, Who Knew! So there has been a lot of seafood, grass fed beef, organic chicken, omega 3 eggs and veggies! This is a great recipe for beef veggie stuffed peppers and I still enjoy a glass of red wine when I dine!

1 lb of grass fed ground beef

4 red bell peppers cleaned and cut in half  (save the tops, stem removed, and chop to add to the filling)

1 onion chopped fine

2-3 cloves garlic minced 

1 small zucchini diced

8 ounces of mushrooms chopped

1 15 ounce can diced tomatoes 

2 teaspoons oregano 

2 teaspoons cumin

1 teaspoon cayenne pepper (more if you like it spicy)

Salt and pepper to taste

1 large organic eggs beaten (optional)

In a large sauté pan heat one tablespoon of olive oil. Crumble the meat and brown. Remove cooked meat from pan.

Add the other tablespoon of oil and begin to sauté the vegetables starting with the onion. Add the spices and then the tomatoes. Cook for about 10 minutes and add the meat back in and simmer together for about 10 more minutes. Cool completely and then add the beaten egg.

Fill each pepper half with the mixture and place in a baking dish. Bake at 350 degrees for 30 minutes. They reheat well, too!

  
 

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