Finally got around to the bell peppers in the box. Since they varied wildly in size, but I was in the mood for stuffed peppers, I went with a soup format.
8 bell peppers, chopped (pretty chunky)
2 lbs. grass-fed organic ground beef
2 large cans organic crushed tomatoes
Salt, pepper, and Italian seasoning to taste
1 cup quinoa
I just chopped the peppers, dropped in random chunks of the ground beef, added the canned tomatoes (rinsing the cans with water), and seasoned the top. Let it cook for a while to ensure the beef will stay chunky before stirring. Unless you don’t want the beef to stay chunky. About an hour before dinner (probably at about 6 hours on low), I stirred in the quinoa. All of the comfort food factor without the hassle of actually stuffing. Yum.