Grass-Fed Beef Stuffed Peppers

This tasty weeknight meal can be prepped ahead and can be cooked in under 20-30 minutes! Even though it seems "fancy" it really is super easy with a few simple tips!

Tip #1: While your oven is pre-heating, wash the bell peppers, slice off their heads and slice in half.  Put on a roasting pan face up (this makes them start to get a little tender before you cook them full on).

Tip #2: While oven is pre-heating, use Pre-chopped garlic, on a skillet over medium heat with olive oil.  Add onion and then crumble over the beef mixture.

Tip #3:  Make triple the amount of beef you would think to make!  Why?  You can make double or triple the recipe and freeze your stuffed peppers!! I put 2 halves in a tupperware and brought them to work the next day.  The day after, I had Dan pop them in the oven to re-heat for toasty dinner leftovers.

Grass-Fed Beef Stuffed Peppers

Serves: 4

• 1# Grass-fed beef

• 1 pint mushrooms

• 1/2 yellow onion

• 1/2 Tbsp garlic

• Salt/Pepper

• 3-4 Red Bell Peppers

• Optional: Marinara Sauce, Cheese, Basil/Cilantro to garnish

1. Pre-Heat oven to 350 F.  Wash bell peppers and remove top part, slice in half.  Place face up in the oven while pre-heating.

2. Mince mushrooms in food processor (or dice up well)

3. Saute onion and garlic with olive oil over medium heat for about 3 minutes. 

4. Add beef and continue to cook until brown (drain off any excess grease).

5. Add mushrooms to the mixture.