So I’ve been doing a lot of cooking from my trusty Primal Cravings book recently. This one is a little bit of effort but enough to do on a weeknight. I usually find a couple of tweaks from the book make the recipe work better for me, and this recipe is no different: I blanche the peppers instead of grilling and use goats cheese instead of provolone cheese. So, here’s the magic:
Ingredients (for two):
1 onion, sliced
120g mushrooms, chopped
250g minced beef
1 tbsp tabasco
1.5 tbsp worcestershire sauce
2 bell peppers
60g goats cheese
Preheat the oven to 350F/Gas Mark 4 and set a kettle to boil.
- In a saute pan, melt a tsp of coconut oil (or whatever cooking oil you’re using) and add the onion and mushrooms until the onions are golden. Remove from the pan and set aside.
- Add the beef, tabasco, worcestershire sauce and salt and cook until the meat is browned. While cooking, make sure any liquid from the meat evaporates.
- While the meat’s cooking, bring a pan to the boil to blanche the peppers. Cut the peppers in half and deseed them. Then fill a pan with boiling water and add the peppers – you may not be able to blanche them all at once, but that’s fine. Leave them in until they’re tender enough for you – I usually find this is about 3 – 4 minutes. Set aside ready for filling, making sure you remove any water that’s inside the peppers.
- Once the beef is browned add the onions and mushrooms and combine. Spoon this filling into the peppers, and layer or drizzle with goats cheese.
- Place under the grill just long enough for melt the cheese. Serve with the rest of the meal – as you’ll see I just served these with a green salad.