Eggless Breakfast 2: Beefed-Up Bell Peppers

Beefed-Up Bell Peppers 

makes 2 servings

prep time: 15 minutes

cook time: 20 minutes

WHAT YOU NEED

• 8 oz grass-fed ground beef 
• seasoning of your choice* 
• 4 baby bell peppers
• 1 tsp bacon fat (or coconut oil) 

*I used sea salt, oregano, cayenne, black pepper, paprika, chipotle, and crushed red pepper flakes...because I like it spicy! If you want a more traditional tasting breakfast sausage taste try: sage, sea salt, black pepper, rosemary, thyme, and nutmeg and cayenne.

WHAT TO DO

1. Preheat your oven to 350F.
2. Mix the ground beef and desired seasoning by hand (yes, using your HANDS). Once it's combined, set aside.
3. Cut the bell peppers straight down the middle length-wise and scoop out all the seeds and core. You can leave the tops on or cut them off. I left them on for decorative purposes and also because it's easier to stuff them with the tops still on.
4. Rub each half with a thin layer of bacon fat or oil (time to get dirty again!).
5. Lay the halves in a baking dish with their insides facing up and scoop in the seasoned meat using a small spoon. Pack the meat down into the peppers firmly. 
6. Place in the oven and bake for 20 minutes. 
7. When they're done, there may be some fluid (it's OK, don't panic) in the peppers or dish. If there is, just transfer them to a paper towel and allow to cool slightly before serving. 
8. Enjoy!