I was never a fan of stuffed peppers until I changed the rules. Changing the rules is fun and super tasty! I used a mix of ground chicken and pork. I try to only have beef once a week, so I substituted. I had lots of green tomatoes this year because of the cold growing season, so why not utilize them.
Things I added to the meat mixture:
1 cup cooked quinoa
1 cup sliced fennel
1 cup green tomatoes
1 cup chopped herbs (lovage, Greek oregano, purple basil and cliantro)
1 small onion
4 cloves minced garlic
3/4 tsp Himalayan salt
1tsp smoked paprika
After mixing the ingredients, I stuffed the half peppers with the meat mixture. Each half pepper got 1 tbsp of sunflower oil on top and sprinkled with diced red tomatoes.
You can put these in the freezer uncooked, provided the meat wasn't previously frozen or cook them up right away. Make sure the peppers are covered when cooking, so they don't burn. 350F in the in the oven for 40 minutes or until cooked.
Kale is full of minerals and vitamins, making this meal nutrient dense. It is a good source for vitamin A, B1, B2, B3, B6, folate, C, E, K, magnesium, manganese, copper, iron, calcium, potassium, phosphorus, protein and fibre (insoluble).
Apple is a good source of soluble fibre.
2 cups organic kale
1 organic apple with skin
4 oz chicken
1 tbsp sunflower oil
2 tbsps rice wine vinegar
1 tsp soy sauce
Optional - Fresh chopped cilantro, parsley and lemon thyme
Why isn't soup as good as it used to be? Although, that sugar and salt content in canned soup gives it a competitive edge for taste. My mom made the best homemade soup and continues to make soup for the local soup kitchen.
You might ask why, and the answer is....it is SO nutrient dense...good for you body....and TASTES SO GOOD!! She feels it is better to give people good nutrition and make it with LOVE because everyone deserves good health.
The base is bone broth. (If you are Vegan or Vegetarian, then legume broth is an excellent choice). Don't buy the chicken or beef stock you find in the grocery store because a true, rich, mineral and protein loaded stock IS NOT LIQUID at room temperature. When you boil the bones, fat and cartilage down, you get a jelly like substance when it cools.
This is what I ended up with after I simmered then boiled the bones for 3 hours. This is what bone broth should look like when cooled. This makes me wonder what...