Ingredients
Scale
- 4 large bell peppers
- 3 tablespoons avocado oil
- 1 onion, finely diced
- 1 clove garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon oregano
- 1 tablespoon fresh parsley, finely chopped
- 1lb ground beef (lean)
- 2 small zucchini, grated
- 1 can diced tomatoes
- Salt and ground black pepper, to taste
Instructions
- Preheat oven to 400 F.
- Cut the top off the peppers and scrape out the seeds. Reserve top of peppers.
- Lightly brush the peppers with avocado oil and stand them upright in baking pan; set aside.
- Heat a large skillet over medium-high heat. Add two tablespoons of avocado oil, and the onion and garlic; sprinkle with a pinch of salt and sauté until softened.
- Stir in cumin, cayenne pepper, oregano, parsley, and salt and ground black pepper.
- Add the ground beef and continue to cook for 4 to 5 minutes, until browned.
- Add grated zucchini and tomatoes, and cook until sauce thickens.
- Fill each pepper with the meat mixture, put the tops of the peppers on, and place in the oven.
- Bake for 20 to 30 minutes, until the peppers have softened. Serve hot.
