Section III - Recipe of the Week

Stuffed Colorful Peppers


3 medium carrots, diced
3 stalks celery, diced
3 large shallots, diced
1 pound lean grass fed ground beef, bison, pork or a blend of all
3 tablespoons organic tomato paste
1/2 cup chopped fresh parsley
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
8 red or orange bell peppers, halved lengthwise and de-seeded

1/2 cup of a whole grain - I like quinoa and rice here, but couscous or pearl barley could work here
1 cup grated asiago or pecorino romano cheese
1 teaspoon red pepper flakes for spicy heat if you like it

Preheat oven to 450F

Cook the grain as per usual until desired consistency and keep off to the side.

In a skillet, add olive oil and vegetables. Saute for 10 minutes stirring often until softened. Add meat and tomato paste. Cook until browned and soft and mixed together. Add vinegar, half a cup of water and a pinch of salt and pepper simmering until water is incorporated into food and is soft but not runny.

Add grain to meat and vegetable combo and mix thoroughly. Stuff the pepper halves and cover with cheese. Place in a deep cooking pan and cover with aluminum foil. Cook for 20 minutes and then take off foil and cook for 3-5 minutes to brown the cheese top. Salt and pepper to taste. Also could sprinkle with Trader Joe's Soffritto which has a lovely flavor hit.

Serve and enjoy,

Dr. M