Grass-Fed Beef Stuffed Bell Pepper
Recipe by Grass Roots Partner @dr.natalierose
This dish has become such a staple, I can easily make it on days that I am feeling tired. It is delicious, satisfying and packed with a great source of protein, fiber, and flavor.
Coming together in minutes using simple ingredients like onion, kidney beans, enchilada sauce, and your favorite spices. Serve it in a crunchy bell pepper, wrap it in a tortilla, or enjoy it with veggies for a satisfying, family-friendly dish!
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makes:5
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total time:30
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cooking difficulty:Easy
Ingredients
Utensils
- Large Non Stick Skillet
- Spatula
Instructions
Preheat and test your stainless steel skillet to ensure it's nonstick. Once ready, add avocado oil (or your preferred cooking oil) to lightly coat the pan.
Add half a minced onion and cook for 3–4 minutes, until softened and fragrant. Then stir in paprika and salt to taste.
Add grass-fed ground beef (or another ground meat of your choice). Cook thoroughly, breaking it up and mixing well with the onions and seasoning.
Pour in 16–20 oz of enchilada sauce (or your preferred tomato-based sauce).
Add 13 oz of precooked kidney beans and stir everything together.
Let the mixture cook for a few more minutes so the flavors can meld.
While the mixture simmers, cut and core fresh bell peppers, removing seeds and membranes to create space for stuffing.
Fill the prepared bell peppers with the hot mixture. Alternatively, enjoy it in soft tortillas or over your favorite veggies.
Optional: Roast the bell peppers at 400°F (200°C) for 10–15 minutes to soften them before stuffing.
(Optional) Top with your favorite toppings such as cheese, avocado, cilantro, or sour cream. Enjoy!
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