italian Stuffed peppers

Ingredients:

• 1/2 white onion, diced

• 3-4 cloves garlic, minced

• 1 cup roma tomatoes, diced

• 1 lb grassfed ground beef

• 1/2 lb spicy or mild Italian sausage, casing removed

• 1 can of organic cannellini beans, rinsed

• 1-2 tsp salt

• 1 tsp fennel seeds

• 2 tbsp dried oregano

• 1 tsp red pepper flakes (optional)

• 7-8 red, yellow, or green peppers, halved and insides removed

• About 1 cup Mozzarella cheese, shredded or mini fresh balls for topping

Instructions:

1. Heat a large cast iron or stainless steel pan over medium high heat. Add 2 tbsp of avocado oil once it’s hot and sautee onions until translucent. Add garlic and move around the pan to coat.

2. Add beef and sausage to the pan, break up and spread out to cook, stirring occasionally until almost cooked through.

3. Add tomatoes, seasonings, beans, and continue cooking until meat is cooked through. Taste and add more seasoning or salt if needed.

4. Allow the meat to cool slightly before filling pepper halves. If the pepper is unstable, make a shallow cut on the bottom to help it lie flat but without cutting through entirely.

5. Bake at 425 for 15-20 min. Add cheese and broil for an additional 2 min, watch closely!

Note: you can airfry these peppers instead of baking, 400 degrees for 15 min, add cheese and put in for an additional 2 minutes to melt the cheese.