Stuffed Red Bell Peppers

The mushrooms and beef add a richness to the sweet tang of the red pepper - a great combo, courtesy of Stacey Gadbois.

Makes 4 servings

1/4 cup olive oil

1 1/2 pounds lean ground beef

1 1/4 cups sliced fresh mushrooms, such as button, portabella, or shiitake

1/2 white onion, diced

1 teaspoon garlic salt

Sea salt and black pepper to taste

2 quarts water

4 small red bell peppers, halved and seeded


1) Preheat the oven to 375F.

2) Heat the olive oil in a large skillet over medium heat. Add the ground beef and brown, stirring frequently. Halfway through browning, add the mushrooms and onion. Continue cooking until the meat is cooked through. Season with the garlic salt and salt and pepper and set aside.

3) Meanwhile, bring the water to a boil in a medium saucepan. Using tongs, gently place the bell pepper halves in the water and boil for 2 minutes. You can do this a few at a time. Remove the peppers and place them, hollow side up, in a 9*13 inch baking dish. Divide the beef mixture equally among the peppers. Bake for 20 minutes.

Source: The Disconnected Kids Nutrition Plan

The author of this book is Dr. Robert Melillo who is a creator and cofounder of Brain Balance Achievement Centers

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