Stuffed Peppers- Primal, Paleo, Kid Friendly and Clean Eating
Bacon and eggs are always a great choice for breakfast but on occasion it is nice to have an alternative for breakfast, these stuffed peppers offer a nice change and a big bite of fresh vegetables in the morning.
4 bell peppers
200g minced beef
1 small courgette, cubed
1 small carrot, cubed
3 mushrooms, cubed
2 spring onions
1tbsp. coconut oil
1 cube chicken stock
150g mozzarella cheese (optional)
In a large frying pan heat the coconut oil over a medium heat, add the minced beef to the pan and brown off the meat.
Before the meat is completely browned remove the meat from the pan and set it to one side.
In the same pan fry off the courgette, carrot, mushrooms and spring onions, when the carrot is starting to soften, add the meat back into the pan and the chicken stock cube and cook for 10 minutes.
Remove the top from each of the peppers, then cut in half; scoop out all of the seeds and the ribs.
Fill each of the peppers with the meat and vegetable mix and serve.
If you want some, sprinkle cheese on the top of each pepper.
Place the peppers onto a baking tray, preheat the grill on high, grill the peppers for about 5 minutes or until the cheese is melted and golden.