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Stuffed Bell Peppers
 

Ingredients
  • 1 medium butternut squash
  • 6 green or multi-colored bell peppers
  • 1 pound lean ground beef or lean buffalo meat
  • 2 tablespoons paleo taco seasoning
  • ¼ cup chopped onion
  • ½ cup water
  • ¼ cup salsa
  • 1 cup shredded cheddar cheese or dairy free paleo cheese alternative

Instructions
  1. Preheat oven to 375 degrees.
  2. Baking the butternut squash: Wash and poke (three or four times) a medium butternut squash with a sharp steak knife and then place in an oven safe baking dish. Bake in an oven heated to 375 degrees for 45 minutes to 1 hour. You will know the squash is ready when you can easily poke into the squash with a sharp steak knife. Remove squash and slice open. Remove all pulp and mash up in a food processor.
  3. Steaming the peppers: Steam the peppers to soften, yet still slightly crunchy.
  4. Cooking the meat: Brown beef or buffalo in a skilletand drain off excess fat. Add onion and cook on medium-low until the onion becomes translucent. Add the taco seasoning, and water cook until the water evaporates. Add the salsa. (May need to add extra salsa to desired consistency)
  5. Place peppers, open side up, into a baking dish and layer with meat and butternut squash mixture. Top with cheese and bake uncovered for 20 minutes, or until the cheese melts.
  6. Enjoy!!!