Trainer Dan!… Enjoy!
Ingredients
- 2 Bell Peppers, halved, cored, and seeded.
- 1 Tablespoon coconut oil
- 1/2 large onion, diced, sea salt and black pepper
- 4 cloves garlic, minced or grated
- 1/2 cup diced tomatoes
- 1 pound lean ground beef, bison, turkey, or chicken
- 6 fresh basil leaves, minced.
Directions
Preheat oven to 375 degrees.
Place pepper halves facedown in a roasting dish or an oven safe skillet and bake for 10 to 15 minutes. You can skip this step if you want to keep them more firm/raw.
While the peppers are cooking, heat the coconut oil in a large skillet over medium-high heat. Saute the onions, adding salt and pepper test, until it is translucent and slightly browned on the edges. Reduce the heat to medium, add the garlic and tomatoes, and cook for about 2 minutes.
Add the meat and cook until fully done. Taste the mixture and add more salt or pepper if needed. Mix in the basil.
Remove the peppers from the oven – they should be just a bit softened- and flip them over. Spoon the stuffing mixture into each one. You can go ahead and eat them at this point, or put them back in the oven for 15-20 minutes to allow the flavors to blend. Garnish with basil leaves and serve.
You can make extra to freeze and reheat for more healthy meals!
Nutrition per serving (per pepper)
Calories: 180
Protein – 30 grams
Carbohydrates – 10 grams
Fat – 6 grams
