I got carried away with these new rules and certifications, let's get to work!
First of all, make sure to pick organic vegetables and meat.
- very shiny bell peppers, one bell pepper per person (Fresh ones are loaded with vitamin C which makes them great for this season)
- 1 yellow onion
- 4 garlic cloves
- chopped parsley
- 1/2 cup parmesan cheese
- 1 egg
- 1 leek stalk
- olive oil
- 1 canned tomato
- 1 cup white wine
- white potatoes, one per person
- 1lb. grass-fed beef
- 1 bay leaf
- 1 TB. chopped rosemary
- 1 TB. chopped thyme
- sea salt
- black pepper
Clean the bell peppers, take out the seeds (you can save them to grow your own plants) and leave them like the picture shows, cup style. That's were we are going put the filling. Save all the trims to use it for the filling.
Use a large cooking pot to make the filling first. Put some olive oil into the pot and when it is hot, add the garlic, onions, the bell pepper trims and the chopped leeks. When you see the vegetables tender and soft, add the ground beef. Add sea salt and black pepper to your taste. Add the chopped rosemary and the thyme.
Now add 1/2 cup of white wine (save the other half) and cook it for about 20 minutes, medium heat. In the mean time, let's drop the potatoes in a pot to boil so we can can make a nice mashed potato. When the filling is ready, take it out of the cooking pot and let it cool down then mix it with the egg and the parmesan cheese.
Start filling up the Bell Peppers with the meat stuffing and when they are ready put them into the cooking pot (where you made the meat filling).
Add the canned organic tomatoes and the 1/2 cup of white wine, the bay leaf and 2 garlic cloves. Add sea salt and black pepper to your taste. Make sure the liquid doesn't go over the open bell peppers and filling, just like in the picture. Cook it for 30 minutes at medium heat. When it's done, remove from the heat and carefully take out the bell peppers from the pot.
By now the potatoes should be ready to make a great creamy mashed potato to go on the plate with the Stuffed Bell Pepper.
You can use some of the sauce to put on the plate or you can save the sauce to use it whenever you cook some of our great Gluten Free Pastas. If you like the recipe or want to make it later, SHARE IT on your Facebook page or retweet it to have it handy for some other day!