Stuffed Bell Peppers
**Use all organic ingredients
1 ¼ lbs of grass fed ground beef or bison
1 small zucchini chopped into very small pieces
1 small red onion chopped into very small pieces
¼ to ½ cup organic corn (optional)
4 cloves garlic minced
1 can organic tomato sauce
1 can organic fire roasted tomatoes (drain liquid)
4 large bell peppers (varying colors). Slice in half and clean out core and seeds.
2 tsp Broken Greek Oregano
1 tsp basil
Fresh ground pepper
½ tsp sea salt
Sautee the zucchini, onion, garlic, tomatoes with a little bit of butter and remove from pan
Brown the beef and drain the excess liquid. Mix in the vegetables, seasonings and ½ can of tomato sauce. Cook on low for 2 to 3 minutes.
Scoop mixture and pack into the bell pepper halves. Place in glass , porcelain or stainless steel 9 x 13 pan. Spoon the remaining tomato sauce on top of the peppers. Cover with foil and bake at 375 degrees for 35 to 45 minutes.
Can top with shredded cheese for last 5 minutes (optional)