As I was loading pics from my phone to my lap top, I came across a picture I took a couple years ago when we had dinner at a relatives home. I loved the spiciness and moist flavors, so I took a picture and thought, I’ll make that soon….well, I forgot all about it until I saw the picture today.
So, I made it and it tastes similar, but not the same, it reminds me of a stuffed bell pepper hence the name “Un-Stuffed Bell Pepper” 🙂 Actually, I have tasted this dish Indian style, Middle Eastern style and Mexican style. It also tastes like chilly beans with no beans 🙂
Anyway, it is delicious and so simple to whip up. You can eat it alone or serve over a small portion of quinoa, rice, brown rice pasta, or even try adding some already cooked (and soaked) beans of choice. As I was eating it, I even imagined it as a breakfast with a couple sunny side up eggs 🙂
Let us know what you think sounds good or what you have tried.
- 1 Tbs. grass-fed butter
- 2 large cloves garlic, minced
- 1/2 med onion, slivered
- 1/2 green bell pepper, chopped
- 1/2 lb. ground beef
- 1 small tomato, chopped
- 1 Tbs. tomato paste
- 1/2 tsp. unrefined salt
- dash black pepper (optional)
- dash cayenne powder (optional)
- 1 tsp.cumin powder (optional)
- Melt butter in a pan over medium heat.
- Add garlic and onion and saute for about 2 minutes.
- Then add bell pepper and saute until onions are limp.
- Add the ground beef and fully cook while breaking it up so it won’t clump.
- Add the tomato and tomato paste with just a little water (2 Tbs.) to help thin out the paste.
- Add the spices and simmer on low heat for about 10 minutes or until the bell peppers are soft. Meanwhile keep string occasionally to prevent sticking. The final product should be slightly saucy.