Vita Vie Retreat

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Spicy Stuffed Peppers

Margot Rutigliano

Our Stuffed Pepper Recipe

It’s finally Fall in South Florida and I’ve been in the mood to make comforting dishes. Stuffed peppers are always a favorite in my house so I decided to whip up a grain-free batch with a ton of flavor. I am grain-free in my household for various reasons but I assure you – these are hearty and delicious. You’ll never miss the grains with the beans and corn that have been incorporated in.

I decided to go grain-free a few years ago as just an experiment to see if it made me feel better. I wasn’t feeling bad but I wondered if I’d have more energy and less joint pain if I went grain-free. Much to my surprise, not only did I gain energy and have less joint pain but my skin seems brighter and smoother and I don’t have any more cravings for unhealthy foods. A huge win! I’m not saying everyone should go grain free because I truly believe that each person is different but it worked for me.

I get a lot of inspiration for my recipes from other websites. For these peppers, I modified this recipe from SkinnyTaste so I’ve provided a link to the original recipe at the end of this post. I made these a little extra spicy because I love spicy but you can easily tone down the hot flavor in this recipe (modify based on the options below).

INGREDIENTS

Modified From An Original Recipe by SkinnyTaste

For the filling:

  • 1 lb of grass-fed ground beef

  • 3/4 cups canned kidney, white kidney or black beans rinsed and drained

  • 3/4 cups frozen corn (I ALWAYS use organic corn)

  • 1 medium jalapeño, small diced

  • 1 large diced tomato

  • 1 cloves garlic, minced

  • 1/4 cups chopped onion

  • 2 tbsp chopped cilantro, plus extra for garnish

  • 1 packet spicy taco seasoning (I used Simply Organic Spicy Taco Seasoning)

  • kosher salt to taste

*For a less spicy version, remove the jalapeño and/or the spicy taco seasoning. You can also use a mild blend of taco seasoning instead.

For the peppers:

  • 3 yellow (red or green) bell peppers, cut in half lengthwise

  • 1/4 – 1/3 cup chicken broth (I used homemade bone broth but this is not necessary)

  • 1/2 cup shredded cheddar (I only use raw, grass-fed cheeses but use your preference)

DIRECTIONS

Preheat oven to 350.

  1. In a large skillet brown the grass-fed beef and season with salt.

  2. When the beef is browned, add in onion, garlic, beans, cilantro, pepper, diced tomatoes, and taco seasoning.

  3. Mix well until all ingredients are incorporated and most of the liquid is absorbed.

  4. Add frozen corn and simmer with lid on for 5 minutes or until all the liquid reduces.

  5. Pour chicken broth in the bottom of an oven safe dish. Place peppers in the dish.

  6. Add approximately 1/2 cup of beef mixture to each pepper.

  7. Cover with foil and bake for 45 minutes.

  8. Remove pan from oven and discard foil. Top peppers with shredded cheese and place back in oven for 5 minutes or until cheese has melted.

  9. Top with additional cilantro and serve. *Add sour cream if desired. Enjoy!

See original article: Santa Fe Turkey Stuffed Peppers

I hope you enjoy this recipe! Please add any questions or comments in the comment section below. I’ll be happy to answer them for you.

Best In Health & Wellness,

Margot + The Vita Vie Retreat Team

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