So, I started this whole "clean eating" thing back in February 2011, after being really intrigued about a plan called the Whole30 . I decided to give it a go, but quickly realized that I needed to make it more adaptable to the way that our family eats and lives. I like my glass of wine at night. I don't think a piece of gum is going to sabotage me. I think that a DQ Blizzard is a good thing every once in a while. If my friend makes the most awesome jalapeno poppers you've ever had, you know I'm going to have one. But I also know that I feel pretty darn good when I'm eating quality proteins, fats, veggies, fruits and nuts, while leaving out dairy, grains, legumes (including soy and peanuts) and the big one, sugar, at least most of the time.
Here are some of the ways to do just that....

Saturday, April 2, 2011

Pretty Awesome Stuffed Peppers with Guacamole

My sister in law makes an awesome stuffed pepper recipe (passed down from my mother in law) and I miss them!  This is what I came up with, minus the cheese, rice and black beans of course.  And they were delicious!

Stuffed Peppers

4 bell peppers

1 lb ground beef (the best quality you can find, but it doesn't matter about the fat content)
Garlic and onion powders
1 onion, chopped
3 celery stalks, diced
1 cup mushrooms (I used a 4 oz can of organic mushrooms because that's what I had on hand, but fresh would be ideal)
1 mashed sweet potato (to bind everything together a bit better)
1 cup chunky salsa (sugar free)
2 cups "riced" cauliflower (chop cauliflower florets in the food processor until rice-like)

Cut tops off of bell peppers and de-seed (I chop up the tops and put them in a baggie and freeze it for another recipe).  Place them in about 1 inch of water in a pot and cover.  Bring to a boil and steam for about 5 minutes.  Remove to a casserole dish.

Meanwhile, brown ground beef in a medium saucepan.  Season with S&P, garlic and onion powders and add onion and celery.  Saute until soft.  Add rest of ingredients until well combined.

Place filling in prepared peppers (at this point, you can refrigerate them until you're ready to eat 'em).  Bake at 350 for about 40 minutes.  Top with guacamole.

2 ripe avocados, mashed
1/2 lemon
garlic and onion powder

Combine until seasoned to your taste.

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