Stuffed Peppers

Sometimes Dean and I need a "to go" dinner - without ordering food from a restaurant. These peppers were a great solution! I had prepared them earlier in the day and just had to bake them before we had to go. The stuffed meat and veggies stayed nice and warm and they were easy to transport. So, the original recipe called for stuffed eggplant, which I fully intended on doing until I noticed the eggplant I had had gone bad. Oops. These were a good substitution, though. :) I added a little more spice and zucchini - yum. Enjoy!

Stuffed Peppers

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4 bell peppers
2 tbsp olive oil
1 cup onion, chopped
3 cloves garlic, minced
1 14.5 oz can diced tomatoes, drained

1 zucchini, chopped
1/2 tsp dried thyme

1/2 tsp ground cayenne pepper
16 oz ground bison, cooked - seasoned with chipotle chile pepper
¼ cup almond flour
2 tbsp fresh chopped parsley
Salt and Pepper to taste

Cut tops off of peppers and clean out seeds and pit. Add oil to skillet and sauté onions and garlic for 2 minutes over medium heat. Add tomatoes, zucchini, thyme, cayenne pepper, and salt and pepper to taste and cook over medium-high heat until the majority of the moisture evaporates and you are left with a stew-like mixture. Remove from heat and mix in cooked meat. Next, stuff the peppers with the stew-like mixture, top with almond flour (a stand in for breadcrumbs) and bake in a 350° pre-heated oven for 35-40 minutes. Remove from oven, top with chopped parsley.