These are not your mom’s stuffed peppers. Gone are the bread crumbs, ketchup, salt, and cheese. This recipe offers a modern lean and mean version sure to satisfy your Paleo appetite. SERVES 4
• 4 bell peppers, assorted colors
• 1 tablespoon extra virgin olive oil
• 1 pound ground bison
• 1 omega 3 egg
• 1 scallion, thinly sliced
• Garlic powder, to taste
• Cayenne pepper, to taste
1. Preheat oven to 350 degrees. Cut tops off peppers and remove seeds. Rub the outer surface of each pepper with oil. Place peppers, cut sides up, in an oiled baking dish.
2. Combine ground bison with egg in a medium bowl. Using your hands, mix well. Add scallion and mix again. Sprinkle with garlic powder and cayenne pepper.
3. Stuff peppers with equal portions of meat mixture. Cover and bake for one hour. Remove from oven and cool for five minutes.
