2 cups jasmine rice, cooked (sub cauliflower rice)
2lbs grass fed, organic ground beef
2 Tbsp garlic olive oil
4 red or green peppers
1 brown onion, chopped fine
1 jalapeño pepper, de-seeded and diced
1 (16oz) can organic tomato sauce
1 tsp garlic powder
¼ cup fresh dill, chopped
½ cup fresh Italian parsley, chopped
1 cup sheep’s milk feta (sub plant-based cheese)
Fresh cracked black pepper, to taste
JF Universal Salt, to taste
¾ tsp crushed red chili pepper flakes (optional)
Preheat oven to 350º. Add the olive oil to a large sauté pan. Add the brown onion, jalapeño and sauté on a medium heat for approx. 3 min. Add the ground beef to the pan and brown the meat, using a spatula to break it down into tiny crumbles. Add garlic powder, tomato sauce (reserving 3 Tbsp on the side). Continue to brown the meat till it starts to crisp.
Combine the rice and meat together in a large bowl and mix well. Add the cheese, dill, parsley, salt and pepper. Wash and dry the peppers. Traditionally the top of the peppers is cut off, deseeded and filled but I prefer to halve for a smaller portion. Using a small spoon fill the peppers pressing down the mixture. Overfill the peppers by approx. ½ and then place each on a parchment lined baking sheet.
Bake for approx. 1 hour checking the peppers regularly. I like mine soft but you can cook them a bit less if you prefer some bite to the pepper. Serve with a green salad and try not to eat them all at once.