Stuffed Bell Peppers: This is one of our all-time favorites for when the temperatures drop. The red peppers and vegetables get sweeter as they bake, rendering this dish a cozy, comforting meal for fall. We love using organic beef for its protein and richness, but opting for vegetables only is just as satisfying.

This recipe yields 6 servings

INGREDIENTS

6 bell peppers
1 lb ground beef
1 yellow onion, chopped
1 zucchini, chopped
2 carrots, chopped
1 head of cauliflower, finely processed into rice
2 tablespoons olive oil
3 garlic cloves, chopped
6 ounces tomato paste
1 tablespoon sea salt, divided
1 teaspoon pepper

6 bell peppers
450 g ground beef
1 yellow onion, chopped
1 zucchini, chopped
2 carrots, chopped
1 head of cauliflower, finely processed into rice
2 tablespoons olive oil
3 garlic cloves, chopped
170 g tomato paste
1 tablespoon sea salt, divided
1 teaspoon pepper

DIRECTIONS

Preheat oven to 375 degrees Fahrenheit / 190 degrees Celsius.
Cut a thin slice off the top of all six bell peppers and clean out the inside, disposing of the seeds and membranes. Place them face up in a glass baking dish lined with parchment paper. Set aside.
Make cauliflower rice using the grater attachment of a food processor. Pulse until its a fine rice-like consistency. Set aside.
In a skillet over medium heat, add olive oil, onion, garlic, zucchini, carrot and ½ tablespoon sea salt. Cook until onion is fragrant and zucchini has softened.
Turn up to high heat and add ground beef and the remaining sea salt. Once beef is browned, add tomato paste.
Lastly, add cauliflower rice. Mix all the ingredients together until well combined.
Fill each bell pepper to the top with beef and vegetable mixture.
Cover with foil and bake for 35 minutes or until peppers are tender.