This is a great recipe to cook on the weekend and have throughout the week. It’s a modified version of a recipe I got from Dr. Sarah Marshall’s amazing cook book, Food That Grows.
4 red bell peppers sliced lengthwise and seeded
1 pound organic free range ground beef or turkey
1 tbsp olive oil
1 large onion diced or roughly chopped
1/2 head of garlic minced (let garlic sit 5 minutes after mincing to create healthful enzymes)
1 tbsp paprika
1 tsp cumin
1/2 tsp cayenne (optional)
1 tsp sea salt
1 cup cooked quinoa
2 carrots shredded
1/2 pound crimini mushrooms chopped
1 (8oz) jar sun-dried tomatoes in oil
1/2 bunch cilantro minced
Optional: sprinkle of parmesan cheese and tamari right before serving
Preheat oven to 350 degrees. Place bell peppers skin side up in glass baking dish. Cover with foil and place in hot oven.
Heat skillet to medium heat and oil. Add the onion and garlic and sauce until onions are translucent. Add meat and spices including salt and continue to cook. Add carrots, mushrooms, quinoa, cilantro and tomatoes and remove from heat.
Remove peppers from the oven and turn them over. Spoon the meat mixture into the peppers. Return uncovered to oven for about an hour.