Go Back
Print Recipe

Indian-Spiced Stuffed Bell Peppers

  • 3 large bell peppers, cut in half lengthwise, seeds and stem removed
  • 1 lb ground beef (grass-fed)
  • 4 oz ground liver (optional, but uber nutritious)
  • 2 Tbsp coconut oil
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 4 oz mushrooms, diced
  • 10 oz frozen chopped spinach, defrosted, drained of excess water (or use fresh, cooked greens)
  • 1 ½ tsp sea salt
  • 1 ½ Tbsp curry powder
  • 1 tsp garlic powder
  • ½ tsp ground ginger
  • grated cheddar or parmesan cheese (optional)

Instructions

  1. 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.)
  2. Roast veggies at 400 degrees F for 20 min or until vegetables are fragrant and lightly browned.
  3. 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).
  4. When vegetables are done roasting, combine with ground beef. Mix in chopped spinach.
  5. Fill bell pepper halves with beef-vegetable mixture. Top with cheese (optional).
  6. 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!