Ingredients
For peppers:
8 cubanelle peppers (stalk & seeded)
3 Tb coconut oil
1/2 onion (chopped)
1 jalapeño (seeded & chopped)
3 cloves garlic (chopped)
1/2 yellow bell pepper (chopped)
1/2 red bell pepper (chopped)
2 packets Goya Sazon seasoning
1/3 cup warm water
1 teaspoon cumin
Sea salt to taste
Black pepper to taste
1 pound 100% grass fed ground beef
1 (15-ounce) can tomato sauce or diced tomatoes
For Salad:
1/2 red onion or onion (chopped)
1 bunch cilantro (chopped)
2 limes (juiced)
1 cob charred corn kernels
1 tablespoon extra virgin olive oil
1 head romaine lettuce or cabbage
feta Crumbles (optional)- omit if not allowing dairy
Directions
1. Preheat the oven to 350 degrees F.
2. In a small bowl, dissolve the sazon in warm water and set aside. Warm 2 tablespoons of coconut oil in a skillet over medium heat. Add the onion, bell pepper and jalapeno and saute for 5 minutes. Stir in the garlic. When the garlic begins to brown, add the sazon water, cumin, and season with salt and pepper, to taste. Saute until the aromas blend, about 3 minutes more. Remove from the heat, add 1/2 cup of the tomato sauce and set aside to cool slightly, about 5 minutes. Transfer to a large bowl and add the ground beef. Mix until evenly incorporated.
3. Stuff the cubanelle peppers with the ground beef mixture, using the end of wooden spoon to help ensure stuffing is tightly packed in. Brush the outside of the peppers with remaining oil and sprinkle with salt and pepper, to taste. Pour the remaining tomato sauce into an 11 by 9-inch baking dish and arrange the stuffed peppers in the dish. Bake until the peppers are golden brown and the internal temperature registers 140 degrees F on an instant-read thermometer, about 50 to 60 minutes.
For salad: combine all ingredients & sprinkle with lime juice, salt & pepper.
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