This is a regular weeknight dinner for my family, and a wonderful way to clean out the refrigerator. I make it a little different each time, but I always sauté ground beef or ground chicken and add whatever tomatoes I have on hand, and vegetables that are starting to go. Sauté in any assortment you like, but mine always includes onion and garlic, and add any other seasonal favorites like zucchini and mushrooms. Top with a tomato sauce and bake in the oven. Yummy!
Whole30 Stuffed Peppers
- 4 large red peppers
- Olive oil
- 2 garlic cloves, chopped
- 1 medium onion, chopped
- 2-½ cups brown mushrooms, sliced
- Kosher salt
- Cayenne pepper, to taste
- Combination of dried herbs, your preference
- 1-½ lbs ground sirloin
- 1 yellow squash, chopped
- 2 cups zucchini, chopped
- 2 handfuls of spinach, chopped
- 1 large can of Muir Glen Crushed Fire Roasted Tomatoes, or your favorite tomatoes
- Cut the tops of the peppers. Carefully remove the seeds and insides. Blanch for 5 min., drain and cool.
- Heat 2 Tablespoons olive oil in a large sauté pan over medium-high heat until hot, but not smoking. Sauté onions until translucent, add garlic, and cook for another minute. Add mushrooms, a bit of salt, pepper, and cayenne to taste. Set aside.
- Sauté ground sirloin. Once the beef is browned, break up the clumps–but don’t do that until the beef is browned. Once beef is thoroughly cooked, add squash and zucchini. Sauté for 5 min. Add spinach and cook until wilted. Add garlic, onion, and mushroom mixture to sirloin. Add 1-½ cups tomatoes and stir until bubbly, then turn off heat.
- Make a tomato sauce using the remaining tomatoes. Add a bit of garlic powder, sprinkles of oregano and basil, or whatever you like to the tomatoes. Be creative and use your favorites.
- Preheat oven to 350°F. Stuff peppers with meat mixture and top with tomato sauce. Bake for 25 minutes or until done.