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Recipe derived from “The Candida Cure Cookbook”
4 bell peppers – yellow, orange, and red (mix it up)
1 lb beef/deer/turkey meat – your choice
5 cloves garlic
3 Tbsp olive oil
1 yellow onion
Roughly 1″ piece fresh ginger
1 tsp salt/pepper
1 yellow squash or zucchini
1 tsp dried basil
1 tsp dried thyme
1 cup (packed) fresh spinach
1 can diced tomatoes (15 ounces)
-Pre-heat oven to 350 and line a baking sheet with parchment paper. While the oven heats, cut the bell peppers in half and de-seed them. Coat the peppers with olive oil, lightly salt them, and place them face down to bake for 10 mins.
-Remove peppers and cook them on a grill on medium heat for 5 mins each side (optional) If not grilling, let them bake a few mins longer.
-Finely dice onion, ginger, garlic, and yellow squash/zucchini.
-Heat a non-stick skillet to medium heat and add the beef or your choice of meat. We used local beef from the Farmer’s Market mixed with deer meat from our freezer. Brown the meat and drain the fat. After thoroughly breaking up the meat, transfer to a large mixing bowl.
-In the same skillet, heat 2 tablespoons of olive oil and add the onions, ginger, garlic, and salt. Saute for a couple of minutes while stirring frequently, and then add the yellow squash/zucchini, basil, thyme, and more salt. After a couple more minutes, add the spinach, can of diced tomatoes (with juice), and another pinch of salt. Saute for a few more minutes and add mixture to the meat.
– Chop up basil and thyme and add to the mixture. Mix thoroughly and salt/pepper to taste.
– Stuff each pepper with mixture and bake again at 350 for 10-15 mins or until meat begins to brown. Store in the fridge and serve with avocado.
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