Stuffed Pepper Boats Accompanied With Roasted Beets

A traditional dish with a gourmet renovation!

This dish is so good, my children always ask for seconds!

Recipe: Prep Time: 1 1/2 hours Serves 6-8

1 lb. grass fed ground beef 4 organic green bell peppers

1 tbsp. organic garlic - minced 1 tbsp, dried thyme

1 small organic onion - diced

1/2 cup organic mixed quinoa 1 cup organic chicken collagen stock

Collagen recipe: https://www.thefoodsnobcorner.com/single-post/2017/07/30/Creamy-Chicken-a-la-Florentine-Crepes

1/4 cup organic extra virgin coconut oil

6 oz. organic tomato paste + 1 cup water

1 tsp. basil 1/2 tsp. garlic powder

1/2 tsp. lemon pepper 1/4 tsp. Himalayan salt

1 - 10.5 oz log of goat cheese - sliced into 1/4 inch medallions

3 large organic beets 2 tbsp. expeller pressed grapeseed oil

2 - 3 tbsp. fresh organic cilantro - minced

Wash beets and trim off ends. Cut in have length wise and then wipe the

oil over them. Place on small sheet pan and roast at 425 degrees for 1 hour and 20-30 minutes.

Note : Once you eat roasted beets and taste the difference in the flavor,

you will not eat them boiled again!

After the beets have baked for 30 minutes, then start on the rest of the meal. Cook the quinoa until all the liquid has been absorbed - about 15-18 minutes.

Note: A sauce pot with a glass lid is best for this. That way the lid does not need to be lifted to see when it is done.

Tip: You can also use millet, wild or brown basmati rice.

Put ground beef into skillet and cook until brown.

Drain and then add the garlic and thyme. Mix well.

Cut peppers length wise in halves. Slice out the tops and clean the seeds out.

Place peppers into an oiled 13 x 9 casserole dish.

Note: I do not precook the peppers, nor over bake them once the dish is assembled. The dish is only baked long enough to insure even heating throughout. The peppers will still be firm and full of flavor.

Preheat oven to 350 degrees.

In a medium mixing bowl, add beef, quinoa, and onion.

Mix well together and then spoon into peppers.

Mix the tomato paste with the water and herbs and then spoon on top of filling in peppers.