Stuffed Bell-Peppers

Stuffed peppers are one of those dinners that are so easy to make but look elegant enough for dinner guests.

Ingredients - (cca. 3 servings)

• 1 medium Yellow Onion

• 2 cloves Garlic, minced

• 1 tsp Avocado Oil or Olive Oil, + more for baking dish

• 1 lb Ground Beef or Bison

• 1 Tbsp Ground Cumin

• 2 tsp Dried Parsley

• 1/2 tsp Smoked Paprika

• 1/2 tsp Salt

• Ground Black Pepper, to taste

• 1 (14.5 oz) can Diced Tomatoes

• 1 (4 oz) can Diced Jalapenos or Mild Green Peppers Chiles, drained

• 1/2 can Black Olives, drained and sliced

• 3 large Bell Peppers, halved and seeded

Preparation

1. Preheat the oven to 350 °F.

2. Lightly oil a 9x13 glass baking dish with oil. Set aside.

3. In a large skillet, heat the 1 tsp olive oil over medium heat. Add the onions and garlic minced to the skillet and sauté until the onions are translucent.

4. Add the ground bison/beef, cumin, parsley, paprika, salt, and pepper to the skillet and cook until the bison/beef is completely browned, breaking up with the back of a wooden spoon.

5. Stir in the can of tomatoes, drained jalapeños/chilies, and 1/2 of the olives until evenly combined. Remove from heat.

6. Using a large cookie scoop (easiest) or a spoon, scoop the meat mixture into the hollowed-out pepper halves. Sprinkle the remaining half of black olives on top of the stuffed peppers.

7. Place the peppers, cut side up, in the oiled baking dish. Bake in the preheated oven for 30 minutes.

8. Serve hot with a side of guacamole and ranch dressing (optional).

Quick Keto Guacamole

Ingredients

• 2 (14 oz.) ripe avocados

• ½ (2 oz.) white onion, grated or finely chopped

• ½ lime, the juice

• 1 (4 oz.) tomato, diced

• 2 tbsp olive oil

• ¼ cup fresh cilantro

• 1 garlic clove, minced

• salt, and pepper, to taste

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1. Peel the avocados and mash with a fork.

2. Add the onion, lime juice, tomato, olive oil, cilantro, and garlic.

3. Season with salt and pepper, and mix until well combined.

Let us know in the comments below if you made it, or share it with us on Instagram!

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All rights & credits go to Kendra Benson