Breakfast Stuffed Peppers

4 large bell peppers, varied colors

1 Tbsp avocado oil, or olive oil

1/2 medium onion

8 oz mushrooms

8 oz nitrate-free sausage 

8 large eggs

sea salt and black pepper, to taste

1/2 cup shredded cheese

chopped parsley or green onions as garnish

 

Preheat your oven to 375 degrees. and line a baking dish with parchment paper.  Thoroughly wash you bell peppers and pat the excess moisture with a paper towel. Carefully slice each bell pepper in half lengthways all the way through the stem. Discard the membrane and seeds.  Arrange your peppers cut side up in the prepared baking tray. 

Dice the onion and chop the mushrooms.  Next, heat oil in a large skillet over medium-high heat.  Add onion and saute for 2 or 3 minutes, until translucent.  Add mushrooms and cook until slightly golden brown. Stir in sausage and stir well breaking it apart with a wooden spoon until it's in small crumbles.  Cook until browned about 6-8 minutes.

Stuff each pepper with your cooked sausage and veggie mixture.  Leaving about 1/2 of the space to fill with the eggs.  Next, gently crack an egg on top of the filling.  Season with sea salt and pepper.

Sprinkle with shredded cheese.  Cover the dish and bake for 15-20 minutes until eggs are cooked to your liking. Once done, remove from the oven, garnish with chopped parsley or green onions and serve warm.

 

Grated Cauliflower and Vegetables with Peanut Butter sauce

 1 head of cauliflower, grated

olive oil

1 large carrot, juleened

1 yellow pepper, juleened

1 red pepper, juleened

1 Tbsp minced garlic or minced ginger

1/2 cup snap peas

1/2 cup soy beans

salt and pepper

1/3 cup cashew nuts

2 Tbsp peanut butter

1/3 cup water

1/4 cup soy sauce

2 Tbsp sesame oil

 

Grate the head of cauliflower with a grater. Cook in a pan with olive oil.  Set aside in a large bowl.  Into to pan with more oil cook garlic or ginger, carrots and then peppers. Add snap peas and soy beans, salt and pepper and cashews.  Mix together and cook.  Add to bowl with cauliflower.  In a small bowl add peanut butter, water, soy sauce and sesame oil.  Whisk together and add to bowl with vegetables

 

 

Stuffed Bell Peppers

Prep Time: 20 minutes    Cook Time: 1 hour    Total Time: 1 hour 20 minutes

6 bell peppers , any color, or a combination or colors

2 tsp olive oil

1 ½ lbs ground beef

½ cup onion, finely chopped

2 tsp garlic, minced

1 ½ cups cooked white rice

salt and pepper , to taste

15 oz can tomato sauce

½ tsp Italian seasoning

1 ½ cups mozzarella cheese, shredded, divided use

2 Tbsp parsley, chopped

cooking spray

1. Preheat the oven to 350 degrees. Coat a large baking dish with cooking spray.
2. Slice the tops off the peppers and remove the ribs and seeds inside.
3. Place the peppers cut side down in the baking dish. Add 1 ½ cups of water to the dish.
4. Cover the dish with foil and bake for 25 minutes.
5. While the peppers are cooking, prepare the filling. Heat the olive oil in a large pan over medium heat.
6. Add the ground beef and season with salt and pepper.
7. Cook for 5-6 minutes, breaking up the meat until cooked through.
8. Add the onion to the pan and cook for 3-4 minutes or until softened. Add the garlic and cook for 30 seconds. Add the rice, tomato sauce and Italian seasoning . Stir to combine. Stir in ½ cup cheese and salt and pepper to taste.
9. Remove the peppers from the oven and drain off the water. Turn the peppers over and fill each one with the beef mixture.
10. Top each pepper with the remaining cheese. Cover and bake for 20 minutes. Uncover and bake for another 10 minutes or until cheese is melted and browned and peppers are tender.
11. Sprinkle with parsley, Serve.

Vegetarian Stuffed Peppers

Prep:  30 minutes  Cook:  3 1/2 hours
Makes: 6 serving

2 cups cooked brown rice
3 small tomatoes, chopped
1 cup frozen corn, thawed
1 small sweet onion, chopped
3/4 cup cubed Monterrey Jack cheese
1/3 cup chopped ripe olives
1/3 cup canned black beans, rinsed and drained
4 fresh basil leaves, thinkly sliced
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
6 large sweet peppers
3/4 cup meatless spaghetti sauce
1/2 cup water
4 tbsp grated Parmesan cheese, divided

1.  Place the 12 ingredients in a large bowl; mix lightly to combine.  Cut an discard tops from sweet peppers; remove seeds.  Fill peppers with rice mixture.

2.  In a small bowl, mix spaghetti sauce and water; pour 1/2 of the mixture into an oval 5-qt slow cooker.  Add filled peppers.  Top with remaining sauce.  Sprinkle with 2 tbsp Parmesan cheese.

3.  Cook, covered, on low 3 1/2 to 4 hours or until heated through and peppers are tender.  Sprinkle with remaining Parmesan cheese.