I love #stuffedpeppers because it is a very versatile #recipe.
For example, during the summer you can make it with ground meat and zucchini. In the fall like this recipe, you can make it with #butternutsquash and #swisschard.
#paleodiet #paleorecipes #whole30
4 red peppers
3 tablespoons coconut oil
1 diced red onion
2 cloves of garlic, minced
4 Swiss chard leaves, stems removed, chopped
1 pound ground venison
1 Howard German tomato
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 tablespoon salt
1/2 teaspoon black pepper
1 cup chopped peeled butternut squash
Preheat oven to 350 degrees.
Place peppers that have the tops and seeds removed into a baking dish. Bake for 10 minutes, until softened. Set aside. Meanwhile, in a large skillet over medium heat add coconut oil and coat the bottom. Add the onions and cook until translucent, 2 - 3 minutes. Add garlic and continue to cook for 1 minute. Add the Swiss chard and cook for another minute. Add ground venison and cook, breaking up the meat with a spatula and stirring into the vegetables, for 2 to 3 minutes. Stir in tomatoes, cumin, chili powder, salt, and pepper. Cook until the meat is mostly browned. Stir in squash and cook until squash is slightly softened, about 2 - 3 minutes.
Divide the meat and squash mixture evenly among the sauteed bell peppers. Return to the oven and bake for 10 minutes until the peppers look wrinkly and the beef is slightly brown on the top. Serve with hot sauce