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Stuffed Peppers                                                      Serves 6

6 whole bell peppers. Red, yellow or Orange preferred

1 pound grass fed ground beef

1 cup brown rice

1 can crushed tomatoes

1 can chicken stock

1 garlic clove, minced

Coarse sea salt and pepper

Preheat oven to 350 degrees F. Season the meat with salt and pepper and brown in skillet on medium-high. In the meantime, cook the rice with half the amount of chicken stock, and half the time as noted on the directions. Once the rice mixture is transferred to the peppers, the liquid in the peppers will continue to cook the rice in the oven. Add the can of tomatoes, including liquid, into the skillet with the ground beef. Once the rice is done, add that to the skillet along with the minced garlic and salt and pepper. Combine all ingredients well.

Cut the tops off the peppers and remove the seeds from inside. Take you meat and rice mixture to fill the peppers to the top and put the tops back on. Cover the entire baking dish with foil trying to make sure it doesn’t touch the peppers and back in the oven for about 50 minutes. Remove the foil and cook for an addition 10 minutes,. Make sure the peppers are tender, but not falling apart. 

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