Serves 4 60 Minutes Ingredients 4 red, green, yellow, or orange bell peppers 1.5 pounds of grass-fed ground beef 1 small onion, diced 1 small can of organic Italian-style diced tomatoes 2 tbsp of coconut aminos Salt, pepper, garlic powder (to taste) Directions Preheat the oven to 400 degrees F. Sauté meat and onions over low-medium heat in a pan until browned. Meanwhile, place peppers cut side down on a baking sheet and bake until tender, approximately 20–25 minutes. Stir meat and onion, seasoning, aminos, and tomato sauce. Fill pepper halves mixture. Bake 5-10 minutes or until heated through. Can top with Parmesan or any cheese if desired. Can serve with Mashed Cauliflower Tatoes or steamed vegetables. *Can also add 1/2 cup cooked quinoa if desired. Vegetarian/Vegan Plan Tip: Substitute ground beef with pea protein crumbles.
