From Chow Bella
4 bell peppers, any color
1 1/2 lbs ground beef
1/2 lb calf or beef liver, pureed until smooth
1 medium stalk celery, finely diced
3 scallions, thinly sliced
2 tbsp low-sodium tomato paste
1 1/2 tbsp unfiltered apple cider vinegar
1 tbsp coconut flour
1 tbsp coconut aminos or low-sodium wheat-free tamari
1/2 tbsp black strap molasses
1/2 tbsp fish sauce
1 1/2 tsp roasted chicken seasoning, or seasoning mix of choice
a few dashes black pepper
8 oz low-sodium tomato sauce
1/2 cup low-sodium beef broth
2 tbsp red wine
1. Preheat oven to 400 degrees F.
2. Split the peppers from top to bottom to make two halves for each one. Remove the seeds, white pith, and the stem.
3. Blend the ingredients from the beef through the black pepper. Can be done the night before, stored in a non-reactive bowl, and stored in the refrigerator.
4. Blend the tomato sauce, broth, and wine and pour into the bottom of a 13"x9" non-reactive pan.
5. Divide the meat mixture evenly into eighths and stuff the peppers. Place the peppers in the pan meat-side up. Cover the pan with foil or lid and bake 40 min. Remove the cover, baste the peppers with pan sauce, and bake 20 min uncovered or until the meat is completely cooked. Baste at least one more time as the peppers cook uncovered. Allow the peppers to rest 10 min before serving.
Servings per recipe: 8
Per serving:
Calories: 321.4
Fat: 19.5
Saturated fat: 7.8 g
Cholesterol: 176 mg
Sodium: 537.2 mg
Carbohydrate: 10.1 g
Fiber: 2 g
Sugars: 2.1 g
Protein: 25 g