This is a super easy, flavorful, and quick, healthy recipe!!  (I just can’t use enough adjectives for this one!)  Colorful is also a good one.  🙂  You can stuff these peppers with any kind of ground meat – turkey, bison, add bacon – the options are limitless…  I happened to have some bison meat left over from my burger so I put it to good use!  I have leftovers for tomorrow and can’t wait to eat them.  This quick. little dish is a winner, and also makes a great appetizer.  I used small sweet peppers from the farmer’s market, which would make for a great appetizer portion.  Mmmmmm!!!

INGREDIENTS

• 3-5 Bell peppers cleaned and sliced
• 1/2 lb Ground meat
• Sliced tomatoes (to taste)
• 2 cloves minced garlic
• Onion (optional)
• 1 tbs coconut oil
• Fresh or ground basil
• Salt and pepper

1. Preheat the oven to 350 degrees F. Coat a small baking dish with coconut oil spray. Clean and cut your bell peppers.  After slicing them, place them face down on the baking pan and roast 10-15 minutes.
2. Slice tomatoes and set aside.
3. Heat the coconut oil in a large nonstick pan over medium heat. Add in the onion and garlic. Sauté for 3-4 minutes until the onion begins to soften. Stir in the ground meat, salt, and pepper and cook until meat is browned. Add in the tomatoes and basil and mix in.
4.  Place the peppers upright in the baking dish and spoon the meat mixture into the center of each. Serve as is or bake a bit longer to let the juices seep into the peppers. Serve warm sprinkled with chopped parsley.