Bell peppers are thriving in this summer heat.  All of the farmers at my market are selling bell peppers right now.  Why not make these stuffed bell peppers for a local, seasonal dinner that your family will love.  Or, make them for yourself and you’ll have leftovers for a few days.

What You’ll Need

• Bell Peppers
• Grass-Fed Beef
• Spices
• Extra Virgin Olive Oil
• Onion
• Ketchup

How to Make these Stuffed Bell Peppers

Preheat your oven to 375 degrees.  While the oven is heating up, dice the onion and sauté in the olive oil.  You’ll want to use good quality extra virgin olive oil.  I personally only use THIS olive oil.  It’s organic, single sourced and comes from one family’s grove of olive trees in Greece.  You can use code FERRA10 to get 10% off your order.

While the onion is cooking, remove the tops from the bell peppers and take out the seeds and white membrane from the inside of the peppers.  They should look like the below.

I mention in the ingredient list to use grass-fed beef.  100% grass-fed beef provides more nutrients and omega-3 fatty acids than conventional beef.  If it’s in your budget to buy grass-fed, then I highly recommend it.  If not, regular ground beef will work just fine!

Mix all remaining ingredients into a bowl (minus the ketchup).  Then add the cooked onions to the mixture and combine.

Stuff the peppers.

Cook covered for 30 minutes.  Remove the cover, add 1 Tablespoon of ketchup to each pepper and cook uncovered for another 30 minutes.  The peppers should be soft and the meat should be cooked through at this point.

I enjoy eating these peppers with my Duck Fat Potatoes.

You’ll Also Love…

• Stuffed Zucchini Boats
• Duck Fat Potatoes

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