Primal Stuffed Peppers

Today has been a great day. I managed to walk over 2.5 miles this morning and had a killer Zumba session this afternoon. I <3 Zumba. It is awesome. If you haven't tried it, you really should.
I also made these Stuffed Peppers. Just my own little recipe but I will share.

Just a note, I used all organic ingredients.

Ingredients:

1lb ground beef (also good with ground turkey or chicken)

6 Bell Peppers of any color variety

1 small bag of baby carrots chopped

2 bunches of celery chopped

6 cloves of garlic minced

1 large yellow onion chopped

2 medium vidalia onions chopped

2 14.5 oz cans of diced Fire Roasted Tomatoes

1 15 oz can of tomato sauce

1 6oz can of tomato paste

1 tsp Herbes De Provence

salt and pepper to taste

1TB Extra Virgin Olive Oil

shredded cheddar cheese (optional)

Preheat oven to 350 degrees

Heat olive oil in a skillet over medium-high heat. Add garlic and cook for 60 seconds making sure to not burn the garlic. Add the chopped onions (both the yellow and vidalia) and the ground beef. Cook until the beef is cooked through, breaking the hamburger into small pieces. Once the hamburger is cooked through add the chopped celery and chopped carrots, continue to cook for about 3 minutes. Then add the cans of diced tomatoes, tomato sauce and tomato paste. Stir it well. Season with the herbes de provence, salt, and pepper. Heat mixture until bubbling, then reduce heat to medium-low and simmer for 8 minutes, stirring occasionally.

While the mixture is cooking, cut the tops off of the bell peppers and clean the insides out making sure to remove all of the seeds. I recommend turning the peppers upside down for a few minutes to drain any water from the inside. 

In a 9x12 baking dish, place the peppers with the top (open side) up. Fill peppers with the tomato/meat/veggie mixture. You should have a good amount left. Spread that remainder in the pan itself around the peppers. Top with shredded cheddar cheese if you like. 

Bake for 50 minutes.