Paleo Egyptian Stuffed Bell Peppers

Instructions

1. 1Preheat your oven to 190°C.
2. 2Prepare the 4 large Bell Peppers by cutting them in half lengthwise. Carefully remove the seeds and any white membranes from the inside of each pepper half.
3. 3Heat the 2 tablespoons of Olive Oil in a large skillet over medium heat. Add the chopped 1 medium Onion and the minced 3 cloves Garlic to the skillet. Sauté for 3-5 minutes, or until the onion is softened and translucent.
4. 4Add the about 680 g Ground Beef to the skillet with the onions and garlic. Cook, breaking up the meat with a spoon, for 7-10 minutes, or until the beef is fully browned. Drain off any excess fat.
5. 5Stir in the 2 cups of Cauliflower Rice, the 1 cup of Tomato Sauce, the 0.25 cup of Fresh Parsley, the 1 tsp Cumin, the 0.5 tsp Cinnamon, the 1 tsp Salt, and the 0.5 tsp Black Pepper. Mix everything together until well combined.
6. 6Continue to simmer the mixture for 5 minutes, stirring occasionally, allowing the flavors to meld.
7. 7Carefully spoon the ground beef and cauliflower mixture evenly into each of the prepared bell pepper halves, filling them generously.
8. 8Arrange the stuffed bell pepper halves in a baking dish. Bake in the preheated oven for 35-40 minutes, or until the bell peppers are tender when pierced with a fork and the filling is heated through.
9. 9Serve the Paleo Egyptian Stuffed Bell Peppers hot.

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