Paleo Stuffed Bell Peppers

Method

Directions

1. 1
   Preheat oven to 350°F.
2. 2
   Fill a large stainless steel pot with water and bring it to a boil on the stove.
3. 3
   Wash bell peppers, then cut tops off, set aside, and deseed the inside.
4. 4
   Once peppers are cleaned and water is at a boil, submerge bell peppers and parboil for about 3 minutes or until slightly softer. Remove from water and place them standing up in a glass baking dish.
5. 5
   Heat a stainless steel pan over medium heat, add ground pork and ground beef, and cook until browned.
6. 6
   Add organic tomato paste and beef bone broth to a bowl and whisk until fully combined (it should look like the consistency of tomato sauce).
7. 7
   Once the meat is browned, add chopped onions and cook for 2-3 minutes, then add garlic and cook for another minute.
8. 8
   Add roasted tomatoes, the tomato-paste-and-broth mixture, and all spices. Stir until well combined. If the mixture is runny, cook for an additional 2-3 minutes to thicken.
9. 9
   Remove mixture from heat and stir in cauliflower rice until well combined.
10. 10
    Spoon the meat and cauliflower rice mixture into the bell peppers until full, then place the tops back on (optional).
11. 11
    Cook in the oven for 30-40 minutes (cooking times may vary).
12. 12
    Remove, let cool, and serve.