3large bell peppers, cut in half lengthwise, seeds and stem removed
1lbground beef (grass-fed)
4ozground liver (optional, but uber nutritious)
2Tbspcoconut oil
1medium onion, diced
2stalks celery, diced
4ozmushrooms, diced
10ozfrozen chopped spinach, defrosted, drained of excess water (or use fresh, cooked greens)
1 ½tspsea salt
1 ½Tbspcurry powder
1tspgarlic powder
½tspground ginger
grated cheddar or parmesan cheese (optional)
Instructions
In a large rimmed baking sheet, toss onion, celery, and mushrooms with coconut oil, 1 Tbsp curry powder, garlic powder, ginger, and 1 tsp salt. (If coconut oil is solid, place the pan in the oven for a few minutes until it melts, then toss the vegetables to coat.)
Roast veggies at 400 degrees F for 20 min or until vegetables are fragrant and lightly browned.
Meanwhile, brown ground beef in a cast iron skillet with remaining ½ Tbsp curry powder and ½ tsp salt (If adding liver, cook it with the ground beef).
When vegetables are done roasting, combine with ground beef. Mix in chopped spinach.
Fill bell pepper halves with beef-vegetable mixture. Top with cheese (optional).
Bake in 400 degree F oven for 20 minutes, until bell peppers are softened and cheese is melted. (You may bake longer if you like very soft bell peppers. I like them less cooked. That way they don’t get overcooked when reheating for leftovers the next day.)
Recipe Notes
NOTE: Depending on the size of your bell peppers, you may have leftover filling. Consider that a bonus. Leftovers rock!