Stuffed peppers

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

Method:
Preheat the oven to 350F/Gas Mark 4 and set a kettle to boil.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.