At The Paleo Diet, we look forward to August when our local farmer’s markets are stocked with a plentiful array of fresh-picked produce. We love visiting the various vendors to pick up a bounty of heirloom tomatoes, squash, onions, peppers, lettuce, spinach, peaches, strawberries, melons, and just about anything that grows in our neck of the woods. Right through October, there is little need to visit our local grocery chain, as you can’t beat the freshness of our locally sourced foods. Wherever you reside, give your local growers your support and stock up on some delicious Paleo Diet foods. Give this versatile seasonal favorite from The Paleo Diet kitchen a try. Serve with your favorite fresh greens and some sliced seasonal fruit for an easy, nutrition–packed meal! For more delicious recipes, visit us at: www.101diets.info
- 1 large 2-3 in diameter squash of your choice, or 4 large peppers
- 1-pound of ground grass fed beef
- 3 tablespoons of olive oil
- ½ yellow onion, chopped
- 1 cloves garlic, minced
- ½ large bell pepper, seeds removed and chopped
- 1 tablespoon of each: fresh thyme, basil, parsley, rosemary and cilantro, finely minced
- ½ cup water
Preheat the oven to 400 degrees. Slice the squash in half lengthwise and scrape out seeds, leaving a 1-2 inch channel to fill later with the beef mixture. Set aside. Brown beef in fry pan on low heat, stirring to be sure the meat is cooked evenly. Heat 1 tablespoon olive oil in a separate medium sized sauté pan, setting aside the rest. Add onion and garlic and sauté on medium heat about 3 minutes. Add the chopped pepper and continue to sauté for an additional 3-5 minutes. Season evenly with fresh herbs and mix throughout the veggies. Add cooked veggies to meat mixture and mix thoroughly. Evenly coat the inside floor of a 1 or 2-inch baking dish with the remaining olive oil. Stuff squash or peppers with the meat mixture and place in baking dish. Add ½ cup water to bottom of dish and cover with foil. Cook for 20 minutes, or until the squash or peppers are tender. Serves up to 4 people.
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