- 6-8 Red, yellow or orange peppers
- 3 lbs Lean ground beef
- 1 large onion diced
- 8 ounces baby Bella Mushrooms sliced
- 3 cloves garlic
- 14 oz Diced tomatoes
- 1 tsp. oregano
- 1/2 tsp. Turmeric
- 1/2 tsp. Black pepper
- 1/2 tsp. pepper flakes
- 1 tsp. Redmonds real salt
- 1/2 tsp. paprika
- 1/2 tsp. Ground all spice
- 1/2 tsp. Cumin
- 3 tbsp. kite hill cream cheese (use regular cream cheese if you are not dairy sensitive)
- 1 cup beef bone broth
- Optional* Grated Mozzarella cheese (or Miyokos Mozzarella cheese if dairy sensitive)
- 8 ounces cauliflower rice or more if you like.
- Sprinkle of Nutritional yeast
Preheat the oven to 350°F.
Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until almost cooked through.
Add all ingredients except the cream cheese.
Let simmer for 5 min. then add the cream cheese.
Continue cooking until there is not too liquid & is creamy.
Meanwhile, cut off the tops of the peppers & trim the bottom of the pepper to give the peppers a flat surface to stand up & not tip over.
Spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with salt and place in a microwave safe dish with 1/4 cup water.
Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
Fill the peppers with the hot meat & sprinkle the tops with nutritional yeast & the grated cheese (if you are using the cheese)
Bake for 20 – 30 minutes or until peppers are tender and cheese is browned. If there is any leftover meat, just place it in another Pyrex pan and sprinkle with cheese & nutritional yeast and bake that as well.
