Lamb & Es­ca­role-Stuffed Baked Pep­pers

Alternative Medicine - - Quick Nutrition -

SERVES 6 3 or­ange, red, or yel­low bell pep­pers, halved

length­wise, seeded, mem­branes re­moved 1 ta­ble­spoon olive oil 1 sweet onion, diced 2 cel­ery ribs, diced 2 car­rots, diced 2 gar­lic cloves, minced ¼ tea­spoon ground cin­na­mon ½ tea­spoon dried thyme 1 pound or­ganic grass-fed ground lamb* ½ cup tomato purée ½ cup chicken broth 2 cups es­ca­role, chopped ½ tea­spoon sea salt ½ tea­spoon freshly ground black pep­per ¼ cup golden raisins ¼ cup pine nuts, toasted *or sub­sti­tute ground beef, buf­falo, veni­son,

or turkey

Pre­heat the oven to 425 de­grees. Place the pep­per halves in a 9x11-inch glass bak­ing dish. Bake for 15 min­utes. In the mean­time, pre­pare the fill­ing. Heat the olive oil in a large non­stick sauté pan over medium heat. Add the onion, cel­ery, and car­rots and sauté for 3 to 5 min­utes, or un­til ten­der. Add the gar­lic and stir for 30 sec­onds. Add the cin­na­mon and thyme, stir, and cook for an­other 30 sec­onds, or un­til fra­grant. Add the lamb and cook for 5 min­utes, stir­ring oc­ca­sion­ally and break­ing up the lamb as it cooks. Add the tomato purée, chicken broth, and es­ca­role and sim­mer for 2 min­utes, stir­ring oc­ca­sion­ally. Sea­son with salt and pep­per. Stir in the raisins and pine nuts. Re­move the pep­pers from the oven and stuff with the lamb fill­ing. Place the dish back into the oven and cook, un­cov­ered, for 15 min­utes, or un­til pep­pers are ten­der and stuff­ing is bub­bly and slightly browned. Source: 30-Minute Pa­leo Meals by Melissa Petitto, RD. Reprinted with per­mis­sion from Race Point Pub­lish­ing (2014)

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