3medium or 4 small bell peppers, any color works or poblano peppers
3 tomatoes, chopped
3garlic cloves, chopped
juice of 1 lime
1yellow or white onion, chopped (divided- use half in tomato mixture and half to saute)
2tablespoonsor so extra virgin olive oil
1poundground beef* + 3/4 pound shitake mushrooms, diced (can also make this 2 pounds of beef and omit mushrooms if that’s more your thing)
2teaspoonsItalian seasoning or oregano
1/4teaspooncinnamon
1teaspoonsea salt or 2 teaspoons kosher salt
1teaspooncoconut sugar or brown sugar
optional: 1 small bunch (5 ounces or so) lacinto kale (tough stem removed) or spinach
1/2cupslivered almonds
optional: 3/4 cup shredded mexican cheese
Instructions
Preheat oven to 375 degrees.
Add tomatoes, garlic, juice of 1 lime, half of the chopped onion, and 1/4 cup water into a blender. Blend until fairly smooth and set aside.
Cut the tops of the bell peppers off and cut in half. Remove seeds and any white pulp on the inside. Set aside.
Heat a large skillet over medium heat and add in oil (NOTE: To make this a one pot meal, use an oven-proof skillet like a cast iron). Once hot, add in the other half of the chopped onion. Saute until lightly browned, about 2-3 minutes.
Add in ground beef and continue to saute. Stir occasionally (but not too frequently- it won’t brown if you stir too much) until the meat is browned, about 6 minutes.
Add in mushrooms (if using), italian seasoning, cinnamon, sea salt, coconut sugar, & tomato puree from step 2. Bring to a heat high so it is is boiling. Once boiling, reduce heat to a simmer. Simmer until most of the liquid has evaporated, about 15 minutes.
If adding greens: When about 3/4 of the liquid has evaporated (see my pic- after about 10 minutes), add in kale/spinach. Cover pan for 1-2 minutes to help kale steam and wilt down. Then remove cover and stir in. Continue to saute for another few minutes until liquid has evaporated.
Stir in almonds.
Push beef mixture to one side of skillet and add in peppers to bottom of pan and then cover back with beef.If not using an oven proof skillet, place bell peppers face up into a square 9×12 glass/ceramic baking dish- it should be big enough for all the bell pepper halves to make one layer). Spoon meat mixture over bell peppers.
If adding cheese, add here before you put in the oven. Sprinkle on top!
Cover skillet/baking dish with a top or foil and bake for 35 minutes, until peppers are slightly soft.