HEARTY BELL PEPPER BOATS

1. Pick your peppers.

a. Any bell-pepper-based dish makes for a show of color. My advice is to pick one large or medium size from each available color.

b. Wash the peppers and cut them lengthwise.

c. Rid the cut peppers of seeds and extra membranes inside.

d. Lay the boat-like bell pepper halves on your baking casserole and lightly season with salt and pepper.

2. Cook the mince.

a. Fry 2 diced onions into 2 tablespoons olive oil in a heated frying pan or medium-sized wok.

b. Add diced garlic cloves and cook until the onions are translucent.

c. Add ground beef and cook for 10 minutes. Stir well to make sure all the pinkness of raw meat turns to a healthy brown.

d. Take out the cooked mince into a bowl and set aside.

3. Ready the stuffing.

a. Saute riced cauliflower in the same pan until soft and set aside.

b. In a separate pan cook 4 diced (or 1 can) tomatoes in olive oil. Throw in one large onion half, half a teaspoon crushed red chillis, 1 teaspoon dried oregano, and a few garlic cloves while cooking.

c. Crush softened tomatoes and garlic cloves with a wooden spoon and let simmer for a further 5 min. Add salt to taste, then set aside. Marinara sauce is ready for the stuffing!

d. Mix marinara sauce with the cauliflowers along with salt, pepper, and fresh thyme. Heat on medium to low flame for 3 min.

e. Combine the minced meat and mix in shredded mozzarella.

4. Bake your boats.

a. Fill the bell pepper boats with the mince plus sauce mixture.

b. Sprinkle more shredded cheese on top.

c. Bake in a pre-heated oven for 30 minutes at 350F, covered with foil.

d. Remove foil and bake for a further 5 min to melt the cheese.

d. Throw some sliced raw onions and cilantro if preferred.

USE:

2-3 zucchinis

16 oz ground beef

4 oz onions

2 garlic cloves

1 serrano chilli

3 tomatoes

5 oz mushrooms

3.4 chicken broth

1/2 cup low-fat mozzarella

1 tsp paprika

1 tsp dried thyme

1 tsp dried basil salt & pepper to taste