Packed with flavour and easy to make these stuffed peppers make the perfect weeknight meal. They are Whole30, paleo, GAPS and SCD.
Preheat your oven to 350F
Place a medium pan on the stove on medium heat
Add the coconut oil and allow to melt
Add the diced onion and start cooking
While the onion is cooking, cut one of the bell peppers in half and dice half of the pepper
Add the diced pepper to the onion and cook together until the onion is clear
Add the ground beef, tomatoes and spices to the pan and mix well
Cook until the ground beef is browned and the tomatoes are fully cooked
Cut the remaining bell peppers in half, remove the stems and seeds, and place on a baking sheet (face up) lined with parchment paper
Sprinkle the peppers with salt and pepper
Scoop the ground beef filling into each pepper
Place the baking sheet in the oven and cook for 30-40 minutes (I actually like the meat crispy in these so I cook them longer but cook them to your preference)
Remove from the oven and add the Avocado Crème (Get the recipe here)
Serve and enjoy!
Feel free to top these peppers with whatever you like. Great options include fresh salsa, cilantro or red pepper!