STUFFED BELL PEPPERS WITH GOAT CHEESE

Feb 22

Trying to add more and more vegetables to our dinners and removing processed foods was not so easy for a carb-addicted family. Of course, substituting the much-loved spaghetti was the hardest thing we could imagine. Going from regular pasta to whole… — Trying to add more and more vegetables to our dinners and removing processed foods was not so easy for a carb-addicted family. Of course, substituting the much-loved spaghetti was the hardest thing we could imagine. Going from regular pasta to whole grain back in the day was a complete failure, gluten free versions tasted like cardboard, and finally we accepted pea pasta and red lentil pasta as our next best favorite. But I was not satisfied yet because it is still a processed food and while it works great for busy days when I quickly have to feed a larger group of people, I would rather see us eat more fresh cooked vegetables than something that comes out of a package. I kept looking for different combinations to use with our beloved Bolognese sauce like these stuffed bell peppers. By now, I have at least 2/3 of my family really enjoying this dish, two kids included! The preparation is a little time-consuming but to save some time during the week, I sometimes make the Bolognese sauce ahead of time. You can also make a larger batch to accommodate meals for two days in a row or freeze a portion to be used at a later time. I usually use grass-fed ground beef ,but you can also substitute it with the same amount of ground turkey, lamb, or chicken, whichever you prefer. The transition from packaged and processed food was gradual and occasionally, it is still so much easier to open a package, but I can see a huge difference in our health as a result of switching to the Specific Carbohydrate Diet and adding more and more fruits and vegetables to our diet.

MAKES 4

INGREDIENTS
2 large or 4 small bell peppers

for the Bolognese sauce:
1 lb grass-fed ground beef
1 tbsp ghee
18.3 oz (520g) crushed tomatoes
7 oz (200g) tomato paste
1 small onion, diced
1 clove garlic, minced
1 tsp Italian seasoning
1 tsp sea salt
pepper
4 oz goat cheese (this item is not SCD legal. To make it SCD legal, use Parmesan or Emmentaler instead)

INSTRUCTIONS
For the Bolognese sauce:
Add the ghee to a large skillet and melt on high heat. Add the onions and fry until they turn translucent. Add garlic and cook for two more minutes.

Add the ground beef and break apart while frying until the meat is fully cooked.

Add the canned tomatoes, sea salt, and Italian seasoning.

For the bell peppers:
Halve the large bell peppers with a sharp knife or cut open the top of the small bell peppers and remove the seeds. Place the bell peppers on a rimmed baking sheet lined with parchment paper.

Fill the bell peppers with Bolognese sauce and cover generously with the cheese.

Bake the bell peppers at 350° F / 180° C in the middle of the oven for about 30 minutes until the bell peppers are soft.

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