Enjoy this savory dish at any meal. One pan cooking at its finest! Carrots and red bell peppers make it sweet, herbs make it fragrant. FODMAPS-friendly, SIBO safe.
Unstuffed Peppers with Ground Beef & Spinach
1 tsp coconut oil
1 small carrot, diced
1 small red bell pepper, seeded
½ pound grass-fed ground beef
1 cup baby spinach, chopped
½ teaspoon dried oregano
¼ teaspoon dried thyme
pink salt & black pepper to taste
2 Tbs minced fresh parsley
1/4 avocado, diced (optional)
In a cast iron frying pan, melt coconut oil over medium heat. Add carrots and cook for 3 minutes. Add beef and brown for 1 minute. Add red bell peppers and cook for 3 minutes, stirring. Add chopped spinach, oregano, thyme, salt and pepper. Stir and cook until spinach wilts, about 1 minute. When beef is no longer pink, mix in fresh chopped parsley and avocado (if using). Makes 2 tasty servings.
If you happen to have any pre-cooked winter squash or pumpkin hanging around, try stirring in a few tablespoons when you add the spinach—it provides a delightful sweet taste and smooth-texture note!