Ingredients
Scale
- 1 TBS olive oil
- 2 medium carrots,peeled and diced
- 1 medium onion, diced
- 1 small red pepper, diced
- 1 lb of ground beef (organic and grass-fed recommended)
- 1 TBS homemade steak seasoning
- ¼ cup honey
- 1 TBS red wine vinegar
- 12 oz tomato sauce
- 2 TBS of tomato paste
- 3 bell peppers, halved lengthwise and de-seeded
- 1/2 cup mozzarella cheese, shredded
- 3 TBS bread crumbs
- 3 TBS parsley, chopped
Instructions
- Heat oven to 350 degrees.
- In a large skillet, heat 1 TBS of olive oil over medium heat. To the skillet, add carrots, onion, and red pepper. Allow veggies to cook until tender, about 7 minutes. Stir frequently.
- When veggies are tender, and onions begin to caramelize, add the ground beef, steak seasoning, and honey. Stir to combine. Allow mixture to continue cooking until beef is no longer pink.
- Add red wine vinegar, tomato sauce, and tomato paste to the skillet. Stir to combine. Bring mixture to a boil, and then reduce heat to medium low. Simmer until the sauce thickens, 20 - 30 minute.
- When meat mixture reaches desired consistency (you want it thick), spoon 1/6 into each of the halved peppers. Arrange on a baking tray and place in oven for 20 minutes, or until peppers are tender.
- In a small mixing bowl combine mozzarella, bread crumbs and parsley. Stir to combine. Set aside.
- Remove baking tray from the oven. Set oven to broil. Sprinkle each pepper with cheese/breadcrumb mixture. Return the baking tray to the oven to broil until cheese is melted and the bread crumbs are golden.
- Remove peppers from oven. Allow to cool 5 minutes. Serve and enjoy.