Stuffed Peppers
Dr. Heather Boyd-Roberts

I just made these again and did some editing and they were even tastier. First, I didn't have any peppers so I just put them into muffin tins. Second, I used 1/2 hamburger and 1/2 bulk italian chicken sausage from New Seasons. I added in about 6 chopped green onions and another 5 sundered tomatoes and it was delicious. The proportions are for 1/2 a recipe. When I made this the first time I used only 1/2 of the filling, froze the other 1/2 for use today. Tonight I just took out the filling and mixed it with 1/2 and 1/2 hamburger and sausage, added an egg and voila, yummy mini meatloaf bites.

2 lbs ground grassfed beef
1 medium onion, finely chopped
1 sweet potato, cut into tiny cubes (I used a leftover baked yam)
1 cup diced tomatoes (I used fire roasted canned)
3 cloves garlic, minced
1 tsp sea salt
½ tsp white pepper
1 tsp onion powder
3 tbsp Dijon mustard
½ tsp chili pepper flakes (optional)
2 tbsp dried oregano or basil
1 tbsp dried thyme or Italian seasoning mix
2 tbsp dried parsley
1 tbsp ground coriander seeds
1 tsp nutmeg
¼ cup sun dried tomatoes, chopped
1/2 cup extra virgin olive oil
2 whole eggs
6- 8 bell peppers (I used orange but you can use whatever color you like)
6 slices uncured bacon, cut in half crosswise (I used turkey bacon)


Preheat the oven to 375F
In a large mixing bowl, add all the ingredients except for the bell peppers and bacon; mix really well with your hands. Set aside.

Cut the tops off each pepper and pull out the stems and seeds. Cut off a very thin slice off the bottom of each pepper to level it so it stands up straight. Be careful not to cut a hole in the pepper: you really don’t need to remove much at all!

Stuff the meat mixture into the cavity of each bell pepper, making sure that you pack it down real tight. Don’t worry if you have too much stuffing, you can shape little mounds on top of your peppers; they’ll only look that much better!
Top each stuffed pepper with a spoonful of diced tomatoes and cover wwith 2 half slices of bacon, in a cross pattern, then place the peppers in a shallow baking dish lined with parchment paper.

Bake in the oven, uncovered, for 45 minutes then kill the heat and let the peppers sit in there for 10-15 minutes before serving.