Stuffed Peppers
What you will need :
4 sweet red peppers, halved and seeded
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 16-ounces package organic ground bison meat 1/2 cup organic chicken stock
4 cups torn spinach leaves
2 cups diced tomatoes
½ teaspoon chili powder
½ teaspoon sea salt
¼ teaspoon pepper
Cooking Directions :
Preheat the oven to 375 degrees F. In a large pot of boiling water, cook the bell peppers until tender, about 4 minutes, then drain. For the filling, heat a large skillet with olive oil over medium heat. Add onion, garlic and bison until cooked. Add in ½ cup organic chicken stock, spinach, tomatoes, chili powder, salt and pepper; bring to a simmer. Reduce the heat and stir occasionally until all flavors are blended; about 10 minutes. Stuff the bison filling into each bell pepper half. Place the stuffed peppers in a shallow 2-quart casserole dish. Cover with foil and bake until heated through, about 20-25 minutes
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