Stuffed Peppers

I came up with this recipe for clients who coudn’t do eggs in the morning for breakfast. I was looking for a high protein option for them that could be made ahead of time and heated up quickly. This was the birth of N+E Stuffed Peppers.

Obviously these can be eaten anytime and make a great dinner as well.

Things I love about making stuffed peppers:

1. They are easy and quick
2. They are a high protein meal - I am always telling people they need to eat more protein
3. They can be made in batches and frozen individually until you need them
4. These serve as a great breakfast for people who might not tolerate eggs well
5. They are made with nothing inflammatory, so are great for the gut and allergy friendly.

These really are a great way to save time in the kitchen and come up with several meals.

I serve these with a side of veggies and rice.

Stuffed Peppers - Nourished + Empowered

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Stuffed Peppers

Yield: 8

Author: Germaine Benoit/ Nourished + Empowered

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

• 4 Green bell peppers, cut in half lengthwise
• 2 pounds ground beef or 1 pound ' data-amount-secondary='454 g'>1 pound ground beef and 1 pound ground pork
• 2 garlic cloves
• 2 tsp Italian seasoning
• 1/4 tsp Pepper
• 1 tsp Salt
• 1 carrot. chopped
• 1/2 onion, chopped
• 2 cups Rao’s Sauce
• 1 Egg
• 2 tbs ghee or coconut oil

Instructions

1. Heat ghee or oil choice in a skillet then sauté carrots, garlic and onion till limp - about 5 mins
2. Cool mixture slightly then add the ground meat along with seasonings - salt, pepper and Italian seasoning and whisked egg
3. Stuff each pepper half with the meat mixture
4. If cooking immediately, then top each peppers with a generous portion of Rao’s sauce - If freezing, then wrap now and freeze - when ready to cook, add the sauce to the top
5. You can cook these in a slow cooker for 4-5 hours on high or 6-8 hours on low OR in a 350* oven for 45 mins or until done to your liking
6. These can be served as a dinner with a side of roasted veggies or a salad or as a lunch or as a breakfast
7. They're great to freeze - simply freeze uncooked - then defrost the night before you want them, in the fridge, then cook as normal - because of this, I’d make a few extra for quick meals later on!

Nutrition Facts

Calories

416.76

Fat

67.6 g

Sat. Fat

16.19 g

Carbs

21.54 g

Fiber

13.59 g

Net carbs

19.98 g

Sugar

18.62 g

Protein

21.87 g

Sodium

1105.73 mg

Cholesterol

101 mg

© Nourished and Empowered / Germaine Benoit, NTP All Rights Reserved

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Hello! I’m Germaine Benoit! Founder & Owner of Nourished + Empowered!

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