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• 4 medium bell peppers halved
• 2 teaspoons coconut oil
• 1 cup onion chopped
• 8 ounces of ground bison
• 1 clove garlic
• 2 teaspoons cumin
• 2 teaspoon chili powder
• 1 cup of black beans
• 1 cup salsa
• 1 cup brown rice cooked
• 1/2 cup shredded parmesan cheese
• Chopped scallions & fresh cilantro
Method:
1. Coat a 9×13 baking pan with coconut oil.
2. Place the peppers, cut side up, in the dish.
3. Heat coconut oil on the stove and cook onion until soft.
4. Add the bison and spices. 5. Add beans, salsa, and rice.
6. Fill each pepper with the mixture.
7. Cover the dish with aluminum foil and bake for 30 minutes.
8. Uncover, top with cheese, and bake until cheese melts.
9. Top with scallions and cilantro.
Bell Pepper & Avocado Medley
This salad is great paired with organic roast chicken or even on its own for a light lunch or snack.
Ingredients: •
• 1 ripe avocado, diced
• 1 large bell pepper, diced
• ½ cup cherry tomatoes, halved
• 2 green onions, sliced
• 2 tablespoons fresh minced parsley or cilantro
• Juice of one lemon
• Salt and pepper Method: Mix all ingredients together in a bowl and enjoy.
Sweet Pepper Breakfast Smoothie
I love to drink this in the morning for a burst of energy.
Ingredients:
• 1 medium banana, peeled fresh or frozen
• 1 can(8 ounces) pineapple, drained
• 1/2 cup red bell pepper, seeded and chopped
• 2 cups frozen mixed berries
• 1 cup filtered water
Method:
Add all the components to a blender and blend until smooth. Serve immediately.
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