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Stuffed Peppers With Chipotle Sauce Recipe

Prep
Cook
Serves6people
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Ingredients
6
large bell peppers
2
teaspoons minced dried onion
1
teaspoon salt
2
teaspoons chili powder
1
teaspoon ground cumin
1/2
teaspoon red pepper flakes
1/2
teaspoon dried oregano
1
pound grass fed ground beef
1
tablespoon coconut oil
1
medium onion, chopped
1
clove garlic, minced
1
medium sweet potato, peeled and diced
juice of one small lemon
1
can (14 ounce) diced tomatoes, undrained
1
cup fresh spinach, chopped
1/4
cup fresh cilantro, chopped
Whole30 Chipotle Sauce
1
avocado, diced for garnish
Directions
1.
Preheat oven to 350 degrees. Mix the dried spices together in a small bowl and set aside. Heat a large skillet over medium high heat and crumble the ground beef into the hot skillet. Cook and stir until beef is completely browned, about 7 to 10 minutes. Drain and discard any grease. Set aside. In the same skillet, heat the coconut oil over medium heat. Add the onion and saute for about 5 minutes, or until softened. Add the garlic and saute for an additional minute. Stir in the sweet potato, lemon juice, and canned tomatoes. Bring to a low simmer, then reduce heat and cover. Cook for about 10 minutes, or until the sweet potatoes soften. Stir in the cooked meat and the spice mixture. (Add a few tablespoons of water if it seems dry). Cook for 5 to 7 minutes, or until mixture is heated through. Taste and adjust seasonings as needed. Stir in the spinach and cilantro. Slice caps off peppers about ½ inch from the stem. Retain the cap. Scrape the veins and seeds. Stuff the cavity of each pepper to the top with filling and place the caps on top. Place peppers on a baking sheet or baking dish and cook for 20 minutes. Removed from oven and serve with Chipotle Sauce.

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