1 onion, finely chopped
2 tablespoons organic, unrefined coconut oil
1 pound ground grass-fed beef, turkey, chicken or pork
1 tablespoon ginger (grated or minced)
2-3 cloves garlic, minced
1 teaspoon ground coriander
1/2 teaspoon cumin
1 tablespoon curry powder
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
1/2 teaspoon kosher salt
1 egg, beaten
1/3 cup chopped walnuts
2 cups finely chopped fresh spinach
3 red or yellow bell peppers
Preheat oven to 375F.
Heat oil in a large skillet. Add onion and saute until softened.
Add the ground meat and cook until browned, breaking up the meat with a wooden spoon as it cooks. (Note: Do not drain the fat from the meat unless it is really excessively greasy, as the fat is needed to provide moisture to the meat, spices, and peppers.)
Stir in the ginger, garlic, coriander, cumin, curry powder, turmeric, and salt until well-mixed.
Add the walnuts and chopped spinach. Remove from heat.
Stir in the beaten egg and set aside.
Prepare the peppers for stuffing. Either split the pepper lengthwise or you just slice the tops off to make the pepper more of a “cup” than a “boat”. Scrape out the seeds and ribs of the pepper. If making pepper “cups”, you may need to shave some pepper from the bottoms so they will sit upright.
Add 1 cup of water to a Pyrex baking dish. Fill each pepper with the meat filling, and place upright in the baking dish. Cover baking dish; bake for 30-40 minutes or until peppers are tender. Serve hot!