Stuffed Peppers
Ingredients
1 cup uncooked long grain white rice
2 cups water
1 large white onion diced
1 tablespoon olive oil
1 pound lean ground beef
¼ pound hot Italian sausage, no casing
1 (10 ounce) can diced tomatoes
¼ cup chopped fresh Italian parsley
4 cloves garlic, minced
2 teaspoons salt
1 teaspoon freshly ground pepper
4 large green bell peppers, seeded
1 cup finely grated parmigiana cheese
Directions
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
3. Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
4. Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
5. Pour sauce mixture into a 9x13-inch baking dish and set aside.
6. Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
7. Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
8. Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.
Ingredients
1 tbs of ghee
2 pounds of flank steak (one piece)
1 cup bone broth (or compliant beef broth)
1 jar (8 ounce) of tomato sauce (Whole30 compliant)
2 cloves of garlic, minced
1/2 tsp red pepper flakes
1 jar tomato paste (4 ounce)
1 red bell pepper, seeded and sliced into strips
1 small yellow onion, sliced into strips
1 tsp ground cumin
1 tbs cilantro, chopped
1 tbs of Extra Virgin Olive Oil
1 tbs Apple Cider Vinegar
1 bay leaf
1 jalapeño, seeded and sliced
4 bell peppers (for serving), seeded with tops removed (bowl shaped)
Cilantro leaves, for garnish
Instructions
HEAT ghee in a large skillet (or Dutch oven) over medium-high heat. Once the ghee is heated, add the flank steak and brown on each side, about 4 minutes per side.
TRANSFER steak to a slow cooker. Pour in bone broth and tomato sauce, then add the remaining ingredients. Add in jalapeños if you want a spicier dish. Stir until well blended.
COVER and cook on Low for 8-10 hours.
PREPARE your bell peppers for blanching when your meat is close to being done.
PREHEAT oven to 375. Fill a large, wide pot (or Dutch oven) with water and bring to a boil. Once boiling, add bell peppers and let simmer for two minutes. Pull out peppers with tongs and rinse with cold water.
REMOVE the bay leaf, then stuff each pepper with Ropa Vieja and bake for 20 minutes.