Whole30 Lamb Stuffed Peppers Recipe For Bacterial Vaginosis
Ingredients
- 16 oz ground lamb
- 5 oz lean ground beef
- 3 cups cauliflower rice
- 2 tsp paprika
- fresh mint
- 1/3 cup pine nuts
- salt and pepper
- 4 large peppers cut in half, from the top down and seeds removed
Ingredients for the Sauce
- 2 tbsp olive oil
- 14 oz tomato sauce
- 1/2 cup water
Ingredient for the Mint Sauce
- 1 cup greek yogurt
- 1 1/2 tsp fresh mint chopped
- 2 garlic cloves
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1/8 tsp red pepper flakes
Instructions
- Preheat the oven to 350 degrees F.
- Mix the ground lamb, beef, toasted cauliflower rice, paprika, mint, parsley, toasted pine nuts, salt and pepper into a bowl.
- Stuff the mixture in each half of the peppers and lay flat.
- Meanwhile, drizzle the oil in a baking dish.
- Spoon in the tomato sauce and season with salt and pepper.
- Nestle the stuffed peppers into the sauce and pour the 1/2 cup water in carefully on the side.
- Spoon a bit of the tomato sauce over each of the peppers and sprinkle with additional paprika.
- Bake for 40 minutes.
Instructions For Mint Sauce
- Whisk the yogurt (or cashew cream if you are doing the whole 30), mint, garlic, thyme, oregano and salt and pepper in a small bowl.
- Remove from oven and let rest 5 minutes. Spoon the peppers out and serve with mint sauce if desired.
Chante Koch
amazing recipe