Lamb and Bison Stuffed Peppers

25 Apr

Happy Hump Day Happy Homosapiens!

First up, I wanted to share the results of the poll! Thanks for voting! By a 33% lead, the winner is:

“How I plan and budget my meals for the week!”

I’ll have a beautiful post for you tomorrow with every detail outlined 🙂

Next, DON’T FORGET TO ENTER TO WIN THIS WEEK’S GIVEAWAY!!

Now for the food.  This post is an example of how AMAZING my hubby is! This was a menu item for the week but given that I’m running around like a chicken with my head cut off before I leave for Israel Saturday, he offered to cook dinner.  I know a log of you appreciate simple but gourmet Paleo dinners and this definitely fits into that category! – Sorry for the shit pictures in advance, the lighting was funky and flash on was better than flash off for some reason:(.  My beautiful friend Kelly (who is the most brilliant photographer on the planet) will be giving me a food photography lesson soon.  I’ll be investing in some lighting and additional so the pics don’t look like the below :).

If you can’t tell between yesterday and today’s posts, I’ve been experimenting with different kinds of meat lately.  The easiest way to do this is to start with the ground stuff and move on to the slightly more challenging stuff.  Turns out, I LOVE LAMB!!!! Such a nice, mild flavor!

Stuff ‘Yo Face Peppers:

2 large bell peppers (I like orange ’cause they’re pretty :))

1 lb grass fed ground bison

1/2 lb grass fed ground lamb

1 yellow onion, diced

4 cloves garlic, crushed

2 tsp red pepper flakes

Few shakes of cayenne pepper to your heat liking

2 tsp dried oregano

2 tsp dried tarragon

1 tsp dried rosemary

4 tbsp ghee (or your fat of choice, bison is pretty lean so it helps to add some fat)

Salt and pepper

Preheat the oven to 400.  Add ghee, onions and garlic and saute until the onions are translucent.  Next add the meats and spices to the pan and brown for about 10 minutes.  The meat doesn’t have to be all the way cooked  but brown in general.  Stuff the peppers with the mixture and bake for about 20 minutes.  You’ll see the peppers to get a little wrinkled and browned.

Serve with a big ass salad (hand prepped by my hubby :))

I threw together my favorite mustard vinaigrette:

3 parts EVOO

1 part balsamic vinegar

2 tbsp good quality dijon mustard

1/2 tbsp raw organic honey

Salt and pepp

Whisk all the ingredients together until emulsified and pour over your salad.

I served this up with a 1/2 avocado and 2 scoops of salsa on the top of the pepper.  Once you cut into this, you end up with a party in your mouth I assure you 🙂

Live to Thrive,

Lauren

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One Response to “Lamb and Bison Stuffed Peppers”

Trackbacks/Pingbacks

  1. Meal Planning and Budgeting! « She Shredss - April 27, 2012

    […] Lamb and Bison Stuffed Peppers (Make 4) with blanched […]

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