italian-style stuffed bell peppers

2 bell peppers, halved, cored, and seeded
1 tablespoon bacon grease or coconut oil
1/2 large onion, diced
sea salt and black pepper
4 cloves garlic, minced or grated
1/2 cup diced tomatoes, fresh or canned
1 pound ground beef, bison, turkey, or chicken
6 fresh basil leaves, minced, plus extra for garnish

COOKING TIP It’s best not to use acidic ingredients (like tomatoes or vinegar) in cast-iron cookware since the acid will interact with the iron. This is a good time to use an enameled cast-iron or stainless-steel skillet or a ceramic roasting dish.

CHANGE IT UP Add 2 cups chopped baby spinach to the meat.

Preheat the oven to 375°F. Place the bell pepper halves facedown in a roasting dish or an oven-safe skillet and bake for 10 to 15 minutes. (You can skip this step if you want to keep the peppers more firm/raw.)

While the bell peppers are cooking, heat the bacon grease or coconut oil in a large skillet over medium-high heat. Sauté the onion, adding salt and pepper to taste, until it is translucent and slightly browned on the edges. Reduce the heat to medium, add the garlic and tomatoes, and cook for about 2 minutes.

Add the meat and cook until fully done. Taste the mixture, and add more salt or pepper if needed. Mix in the basil.

Remove the peppers from the oven—they should be just a bit softened—and flip them over. Spoon the stuffing mixture into each one. You can go ahead and eat them at this point, or put them back in the oven for 15 to 20 minutes to allow the flavors of the bell pepper and the meat mixture to blend. Garnish with basil leaves and serve.

You can refrigerate or freeze these to reheat later.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3186-3197). Victory Belt Publishing. Kindle Edition.

Spicy Bison Burgers

Ingredients:

•        1 shallot
•       3 garlic cloves
•        2 jalapeno peppers (including thier seeds)
•        1 lb of organic ground bison
•        1 egg
•        ¼ teaspoon of salt
•        ¼ teaspoon of pepper

Steps:

1. Cover baking sheet with aluminum foil.
2. Set broiler on high, arranging rack so that the burgers will be about 2 inches from the heat.
3. Use cutting board and sharp knife to finely chop garlic cloves, shallot, and jalapeno pepper. Place in mixing bowl.
4. Add ground organic bison and eggs to mixing bowl with chopped veggies.
5. Add salt and pepper.
6. Combine all ingredients well (don’t be afraid to use your hands for this!)
7. Make patties out of the mixture. Recipe makes 5 medium sized patties.
8. Place burgers side by side along the baking sheet, so that they form one line in the middle of the sheet. *See picture below.
9. Broil for 7-9 minutes one side.
10. Flip and broil for another 6-8 minutes. Make sure you keep an eye on those burgers…you don’t want them to burn!

Source: http://www.amazingpaleo.com/2012/06/26/spicy-bison-burgers/

Bison Chili

 2-3 slices nitrite-free uncooked bacon, chopped
1 onion, chopped
4 cloves garlic, minced
2 lbs. ground meat (I used 1/2 bison, 1/2 ground turkey)
2 tbs. chili powder
1 tsp. dried oregano
1 tsp. paprika
1 1/2 – 2 cups organic chicken or beef broth (or water)
1 14.5 oz can of diced tomatoes (with juice)
1 T unsweetened cocoa powder
1 T apple cider vinegar
1-2 peeled carrots cut into half inch dice or smaller (optional)
salt & pepper, to taste

 In a large sauce pan or dutch oven over medium-low heat cook bacon a few minutes until slightly brown and some fat is rendered out. Add chopped onion to the pan and stir into bacon. When the onions are semi-translucent add garlic and stir. Cook a few minutes longer. Add ground meat to pan and cook over medium low heat until brown. Add spices, water or broth, tomatoes, and carrots and stir well to combine. Cover and simmer over low heat for 1 hour, stirring every 20 minutes or so to prevent sticking. Add vinegar and cocoa powder and stir well, adding additional water if necessary, then simmer uncovered another 20 minutes. Season to taste with salt and pepper.

 Source: http://www.preppypaleo.com/2013/01/paleo-bison-chili-recipe-revisit.html