Secret Stuffed Peppers
NIGHTSHADE-FREE What’s the secret? That there’s liver in here! But you can’t
Ingredients
- 4 ounces (115 g) chicken livers
- 1 tablespoon apple cider vinegar
- 1 pound (455 g) ground beef
- ¼ cup (60 ml) avocado oil, or ¼ cup (55 g) coconut oil or ghee
- 1 small red onion, diced
- 6 cloves garlic, minced
- 1½ teaspoons ground black pepper
- 1 teaspoon dried oregano leaves
- ½ teaspoon finely ground sea salt
- 4 medium bell peppers, any color
- 1 cup (125 g) riced cauliflower
- 1 cup (140 g) shredded cheddar cheese (dairy-free or regular), divided
Instructions
- 1
Soak the livers: Place the livers in a medium-sized bowl and cover with water. Add the vinegar. Cover and place in the fridge to soak for 24 to 48 hours.
- 2
After at least 24 hours, rinse and drain the soaked livers, then chop them into very small pieces with either a knife or a sharp pair of scissors.
- 3
Place the livers in a large frying pan along with the ground beef, oil, onion, garlic, black pepper, oregano, and salt. Sauté over medium heat until no longer pink, about 15 minutes, stirring often to crumble the meat as it cooks.
- 4
Meanwhile, cut the tops off the bell peppers, then core them, being sure to remove all the seeds and white membranes.
- 5
Place the peppers right side up in an 8-inch (20-cm) square baking pan and preheat the oven to 350°F (177°C).
- 6
After the meat mixture has cooked for 15 minutes, toss in the riced cauliflower and ¾ cup (105 g) of the cheese