Ingredients

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

Directions

Step 1

Preheat oven to 375F.

Step 2

Heat oil in a large skillet. Add onion and saute until softened.

Step 3

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.)

Step 4

Stir in the ginger, garlic, coriander, cumin, curry powder, turmeric, and salt until well-mixed.

Step 5

Add the walnuts and chopped spinach.  Remove from heat.

Step 6

Stir in the beaten egg and set aside.

Step 7

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.

Step 8

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!