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Saturday, August 16, 2014

Stuffed Peppers With Grassfed Beef and Artichoke Hearts

GLUTEN-FREE | GRAIN-FREE | DAIRY OPTIONAL| DETOX-FRIENDLY


Bell peppers are in season, so take advantage of your local harvest and make this healthy dish. If you don't have peppers or don't like them, try stuffing seeded zucchini or portobello mushroom caps instead.

Ingredients:
  • 4 large red bell peppers
  • 1 tablespoon cold-pressed extra virgin olive oil
  • 1 medium onion
  • 1 pound grass-fed ground beef
  • 1 red bird chili, thinly sliced, or other chili pepper (optional)  
  • 1 inch fresh turmeric root, grated, or ¼ teaspoon ground turmeric
  • ¼ teaspoon sea salt
  • Ground peppercorn
  • 2 teaspoons dried Herbes de Provence or other dried herbs
  • 1 cup chopped cooked artichoke hearts
  • 1 cup chopped roasted red peppers
  • ¼ cup capers
  • 2 cloves garlic, grated or thinly sliced
  • ½ cup grated Asiago cheese (optional)
  • 2 cups tomato purée

Directions:
  1. Preheat the oven to 450°F.
  2. Cut each pepper in half, pull out the seeds and membranes, and rinse them well. Place them cut-side-up in a baking dish and transfer them to the oven while you prepare the filling.
  3. Warm the olive oil in a large stainless steel or cast iron skillet over medium-low heat, then sauté the onion until soft, about 5 minutes.
  4. Break up the ground beef and drop it into the pan. Cook for 5 minutes, stirring occasionally.
  5. Add the chili pepper, turmeric, sea salt, peppercorn, and Herbes de Provence. Continue cooking until the meat is fully cooked.
  6. Turn off the heat and stir in the artichokes, roasted peppers, capers, garlic, and most of the Asiago, reserving some for garnish. 
  7. Stir in enough tomato purée to hold the mixture together.
  8. Remove the peppers from the oven and transfer them to a heat-proof surface.
  9. Add the remaining tomato purée to the baking dish in an even layer.
  10. Fill each pepper half with the meat mixture and return it to the baking dish. Repeat until all of the filling has been used. 
  11. Garnish the peppers with the reserved cheese and transfer them to the oven. 
  12. Lower the temperature to 350°F and bake the stuffed peppers until they are hot throughout and golden brown on top, about 30 to 40 minutes. Serve immediately or within 10 minutes.

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