Paleo Stuffed Peppers

I'm certainly not one who needs to be lectured on the benefits of eating organic fruits and vegetables, nor do I need to be told that eating grass-fed beef and truly free range chicken is better for you by leaps and bounds. And, after eating paleo for a while now, you don't need to convince me that grains are an unnecessary part of the Standard American Diet.

The part you won't convince me of, though, is that buying organic, grass-fed, free range, grain free foods is affordable for everyone. Sure, in a perfect world, we'd all have access to the perfect foods that were raised perfectly and prepared perfectly. Unfortunately that isn't reality. Sure, in the long run you'll save money on doctor's bills, and if you already eat an abundance of fast food you can use that money for healthy food instead. On the other hand, the argument that grass-fed beef at $6 per pound is healthier than commercially produced ground beef at $2.99 per pound probably isn't going to be at the front of your mind when you're trying to figure out how to pay rent this month.

If you can afford it, though, there is nothing like grass fed beef. The texture is better, the flavor is better, and you're not ingesting ammonia or other harmful things that happens to the meat when it's processed in a factory. I found a little market yesterday that sells meat from a farmer in Central Utah. I've bought from them before, and I remember it being more expensive. Maybe I'm just more financially comfortable right now. I picked up a few packages and used it to make these paleo stuffed peppers. Of course, I also used peppers and squash from the farmer's market, and tossed in some mushrooms. There wasn't quite enough stuffing for each pepper, so I whipped up a cashew sauce to put on top. They were a hit.

On a different note, I was all excited about these purple beans I got at the farmer's market this weekend. I tossed them in some olive oil, balsamic vinegar, sea salt and black pepper, then roasted them in the oven. More than half were completely inedible. One, they weren't purple anymore when they came out of the oven, which was a disappointment. Two, they were so tough you couldn't even get a fork through them, let alone chew them. What a let down. Fortunately the peppers turned out good, and I made a raspberry cobbler (of course with fresh raspberries from the farmer's market) for dessert, so we did have enough to eat, even with the inedible beans.

But they were purple! That's so cool!

Oh well. Let's make the peppers.

Ingredients:
4 bell peppers, assorted colors
1 sweet onion, diced
1 T. coconut oil
1 lb grass-fed ground beef
1/2 cup chopped mushrooms
1 cup shredded summer squash (I used the large holes in a cheese grater)
2-3 T. chili powder
1/2 tsp cumin
1/2 tsp coriander
1 tsp paprika
Sea salt & ground black pepper to taste

For the sauce:
1 cup raw, unsalted cashews
1 T. lemon juice
1 T. honey
1/4 tsp sea salt
Water

Directions:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Remove the stems and seeds from peppers. Bring a large stock pot full of water to a boil. Submerge peppers in water, working in batches if necessary, for 45 seconds. Remove and drain upside down.

Melt coconut oil in a large skillet over medium heat. Add diced onion and saute until soft. Add beef, stirring until almost cooked through. Drain some of the fat if excessive. Add mushrooms and squash, stir to incorporate, and then add remaining ingredients. Stir well and let simmer for a few minutes, adjusting seasonings to your taste if necessary. Remove from heat and set aside.

Cut peppers in half lengthwise and arrange cut side up on prepared baking sheet. Fill peppers with meat mixture, distributing evenly between the peppers. Bake for 15 to 20 minutes, or until heated through.

While peppers are in the oven, prepare your cashew sauce. Pulse cashews in a blender until they are mostly broken up. Add lemon juice, honey and sea salt. Add about 1/3 cup water and process until smooth. Add additional water as needed until desired consistency is reached.

When peppers are heated through, remove from oven and spoon cashew sauce over each, smoothing out with a spoon if necessary. Return to the oven for about 5 minutes or until cashew sauce is warm. Let stand a few minutes before serving.