Stuffed Mini Bell Peppers with Celery Sticks
Posted by Dr. Della Parker on December 9, 2015
Ingredients
- 1 pound Mini Bell-Peppers
- 4 ounces Shitake Mushrooms
- 2 garlic cloves
- 1 ounce Sprouted Walnuts
- 1 tbsp Coconut Oil
- 1/4 pound 100% Grass-Fed Beef
- 1 bunch Celery Stalks for use as a spoon
Servings:
Instructions
- Preheat oven to 400°.
- Remove stem and seeds from bell peppers.
- Combine mushrooms, garlic and walnuts in food processor.
- Pulse until thoroughly combined.
- Heat oil in skillet over Med-High.
- Add beef and sauté until cooked.
- Add mixture from food processor.
- Cook 2 – 3 minutes longer.
- Remove from heat and let sit until cool enough to handle.
- Stand peppers, cut side up, in a muffin tray.
- Using a spoon, stuff the mixture into the peppers.
- Cook in oven 10 – 15 minutes until softened and slightly brown.
- Remove from oven and let cool.
- Serve with celery stalk as a spoon!
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