Stuffed Pepper Recipes

All spices must be organic or certified organic from the health store because all commercial spices
are irradiated (zapped with radiation) which change and damage the body's cells if consumed.

Indian Stuffed Peppers

Ingredients

• 2 red peppers (large)
• 2 green peppers (large)
• 5 tablespoons unrefined coconut oil
• 1 onion, finely chopped
• 2 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (or to taste)
• 12 ounces of ground beef
• 1 can (400 grams) tomatoes, keep the liquid
• ocean sea salt, to taste

Preparation

1. Heat coconut oil in a frying pan and fry the onion until golden. Add spices and cook 2 minutes.
2. Add the ground beef and cook well. Add sea salt to taste and cook 1 minute.
3. Cut the top off each pepper, and remove the seeds and the ribs inside. Fill them with the beef mixture.
4. Select a large sauce pan with a cover; big enough to fit the four peppers standing up. Put the last 2 tablespoons of coconut oil in the pan, and put in the peppers.
5. Add the tomatoes around the peppers, and pour the tomato juice into each pepper.
6. Cover the pan, bring to boil and then simmer on low for 40 minutes.

Stuffed Peppers with Ground Beef & Cauliflower

This filling can be used in stuffed cabbage too; the cauliflower replaces the rice normally used.

Ingredients

• 2 medium red, green, or yellow peppers, cut in half lengthwise, seeds and ribs removed
• 1 pound of ground beef
• 1 1/2 cups cauliflower, finely chopped
• 1 clove fresh garlic, crushed and chopped
• 1/4 yellow onion, chopped
• 1 large can chopped whole peeled tomatoes
• 2-3 cups beef broth

Preparation

1. In a frying pan brown ground beef. While that is cooking, steam the cauliflower just until it breaks up easily.
2. Chop onion and garlic, and set them aside.
3. Finely chop or process cauliflower in food processor and set it aside.
4. Drain ground beef when it is cooked thoroughly, add onion and garlic mixture, seasonings, and brown them a little with the meat.
5. Add the cauliflower and simmer a few minutes on low.
6. In a large casserole with lid, place peppers and fill them with the meat mixture.
7. Mix the broth with remaining peeled and diced tomatoes and it pour over peppers.
8. Cover and bake for about an hour at 375°F.