For a vegetarian twist, omit ground meat and double the mushrooms. If you don’t have bell peppers on hand, take a large zucchini, slice lengthwise, and hollow out some of the flesh with a spoon. This filling also makes an excellent breakfast the next morning served with scrambled eggs.
6-8 large Green Bell Peppers
2 tablespoons Coconut Oil, plus more for drizzling
1 medium Onion, coarsely chopped
10 ounces Mushrooms, sliced
4 minced cloves of Garlic
Herb Mix or Salt Substitute and Pepper, to taste
4 cups Cauliflower Rice
1 tablespoon Coconut Aminos
1 pound lean Ground Meat, cooked
1. Preheat oven to 400°F. Slice peppers in half lengthwise and remove stem, rib, and seeds.
2. Put oil in a large skillet over low heat. Add onion, mushrooms, and garlic, and season with pepper.
3. Cook for about 15 minutes, stirring occasionally, until onions are caramelized.
4. Add cauliflower rice; simmer another 10 minutes.
5. Add coconut aminos and ground meat to skillet with onion mixture. Stir and cook for 5-10 minutes more.
6. Place pepper halves cut side up on a baking sheet lined with foil. Drizzle with a little oil and season with herb mix and pepper.
7. Fill each pepper half with meat mixture evenly. Bake at 400°F for 15-20 minutes. Season with herb mix or salt substitute and pepper.
Health Tip: Mushrooms can help with weight loss and immune function and are a good source of vitamin D.