- 5 Red Peppers
- 1 Small Head of Cauliflower or 1 Bag Frozen Cauliflower.
- 1.5 Lbs Ground Beef (Lamb Or Buffalo would be great too)
- 4 Cups Fresh Spinach
- 3 Cloves Garlic
- 4 Tbls Butter
- 3 Tbls Coconut Oil
- Salt & Pepper
- Herbs (any fresh or dried herbs on hand, I used basil, thyme & oregano)
- Feta (optional)
Preheat oven to 350. Heat butter in a large skillet, add chopped garlic. Cook for a minute then add ground beef, stirring frequently. In the meantime chop up the cauliflower into large pieces and steam until fork tender, but not overdone. Chop cauliflower or blend it in a food processor to form rice like pieces, set aside.
In another pan, heat coconut oil and sautee fresh spinach for a few minutes until wilted. Add the cauliflower and spinach to the beef. Season to your liking with salt, pepper and herbs. If you wish to add feta, crumble in about 1/2 cup.
Cut the tops off the peppers and scoop out the seeds. Once the mixture is cooked through and seasoned to your liking add the filling to each pepper. Top off with a slice of feta if you like it extra cheesy or leave out for the perfect Paleo dish. Place the tops back on the peppers and bake @350 for 35-45 minutes depending on how soft you like your pepper. I like mine not too overdone. I always end up with extra filling, so either make more peppers or save for later!