BeSimply…Foods for Calm {Mind You + Food}

Directions

• Preheat the oven to 350 degrees F. Cut the tops off the peppers. Remove and discard the stems, then set aside the tops. Remove the seeds and the membrane. Place the peppers cut-side up in a baking dish.

• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef (or alternative), season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes.

• Drain and reserve the fat. Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through. Then, remove from heat.

• Then stir in the beef and breadcrumbs (Panko Flakes). Next, stir in 1 cup of the cheese and green olives. Fill the peppers with the mixture and top each with a sprinkle of the remaining Parmesan cheese.

• Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes.

• Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes. To be noted if using ground turkey or Tempeh the cook time will be 20 covered and another 15 to 20 uncovered.

• Enjoy with a mixed green salad and mocktail below.