Stuffed Summer Sweet Peppers P3
This is a great easy way to make a snack the whole family will enjoy with all those wonderful summer sweet peppers from your garden or overflowing at the shelves at the produce counter at your local supermarket. It is best to get full medium sized plump peppers as they are easier to stuff.
Stuffed Sweet Peppers Phase 3 recipe
10-12 Sweet Peppers of various colors
1 lb of ground beef or hot pork sausage
1 container of cream cheese
Brown your meat with sea salt and spices you desire. After varies variations of adding different seasonings and salsa the outcome has been the plan based recipe was the favorite. I brown with MCT oil and onion, sea salt and fresh crushed pepper. Soften the cream cheese before adding the meat mixture and stir together to form your stuffing. Slice your peppers in half and stuff each with the cream cheese mixture using a spoon and pad down into the peppers. Bake in the over at 325 for about 15 mins. Sprinkle with a little Parmesan cheese if desired. Let set for about 10 mins and ready to serve.
This recipe was very delightful!!!
However, I did make one change to the recipe. After completing the Phase 2 Protocol, I could not bear the thought of eating pork when my diet had been so clean. Therefore, I substituted the pork with “hot turkey sauge.” My husband (a pork eater) was also very pleased with this dish.