@shred-happens

2 weeks ago

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Mediterranean Stuffed Peppers
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If you love high protein, lowcarb meals with a Mediterranean spin, these stuffed peppers are just incredible! Get ready to get the best of lots of fresh herbs, we’re gonna use a lot of them here!
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Here’s how I made it:

1. Roughly dice 2 yellow onions. Bring a pan to medium heat, add 1 tbsp olive oil, add the onions, add 3-4 tbsp water, and sautee.
2. Once onions are transulent, add 2-3 large minced garlic cloves, 1/2 tbsp turmeric, a couple pinches of salt and pepper, and stir.
3. Now add 2lbs ground beef (I used 85/15) and bring the heat to medium-high. Season ground beef with 1 tbsp dried oregano, 1 tbsp dried mint, 1 tbsp dried tarragon, and 1 tbsp dried savory. Continously mince with a spatula to get rid of any crumbles.
4. Once the meat is browned, squeeze the juice of half a lamin, add 2 tbsp tomato paste and 2/3 can tomato sauce (about 10oz), and stir for about 2 minutes.
5. Finally, add lots of fresh greens. Grab a large handful (or 1 cup) of each: fresh basil, fresh parsley, fresh chives, and a smaller handful (1/2 cup) each of fresh cilantro, and fresh dill. Roughly chop them and add on top of the meat and stir for another 1 to 2 minutes.
6. Turn off the heat, and set aside.
7. Bring a sauce pan to medium heat, add 1 tbsp olive oil and 1 diced onion. Sautee until transulcent, then add 1 minced garlic clove, 1 tsp turmeric, 1 can (15oz) of tomato sauce, 1/2 cup of water, the juice of half a lemon, a pinch of salt, pepper. Bring to a simmer, then set aside.
8. Grab 8-10 red bell peppers, cut about 1/4 inch down from the top and empty out the middle using a knife or a spoon. Spoon the meat mixture inside the peppers and place in a large pot. Once all peppers have been put in the pot, pour the liquid sauce from the sauce pan around the bell peppers, put the lid on, and cook on medium heat on stovetop for 35-45 minutes.
9. Remove, add a dollop of plain yogurt, some of the tomato sauce from the bottom of the pot, fresh herbs, and enjoy!


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