4 bell peppers, sliced in half (boats)
4 cups Slow Cooker Shredded Beef (see recipe)
1 onion, sliced
2 cups cheese, shredded (provolone is our favorite)
Green onions, sliced
Preheat oven to 400 degrees. Slice the peppers in half from top to bottom and clear out the seeds and ribs. Place on a foil lined baking sheet. Drizzle olive oil and salt on top and on the top rack for about 15 minutes. The peppers should be crisp/tender.
Over medium heat, sauté onions in a small amount of olive oil in a skillet. Fill each boat with 1/2 cup shredded beef, then sautéed onions and top with cheese.
Put pepper boats back in the oven 5-10 minutes. Just long enough for the beef to get hot and the cheese to melt. Add the green onions to the top before serving.
Serve a side of black beans and brown rice
Or jicama salad
Or homemade potato wedges
Or iceberg lettuce salad with tomatoes, grated carrot & a light ranch dressing
If you don’t have the Slow Cooker Shredded Beef on hand, cook 1.5 lbs organic grass-fed ground beef with the following:
2 Tbls Braggs Amino Acid, 1/2 onion chopped fine, 1/2 jalepeno chopped fine, 2 cloves garlic minced, 1 Tbls. ginger minced. Once cooked together, remove from the heat and stir in 1/4 cup cilantro and squeeze 1/4 - 1/2 lime.