I have to say that most of my meals are not mine from my imagination alone. They are usually a compilation of recipes or inspired by original recipes that I once loved but aren't the healthiest. This one is fairly close to the original recipe specifically published for the GAPS diet in 'Internal Bliss', but with a variation I saw on the LWN by Kary Osmond. It made a huge difference to add the bay leaves!
GAPS Stuffed Bell Peppers
5-6 Bell Peppers (red is best... green is a little too pepper-ish, and the orange and yellow are a little too bland)
2 T. butter
1 medium onion, finely chopped
1 lb. ground beef or ground elk
4 cloves garlic, finely diced
2 t. cumin
2 t. oregano
1/2 t. salt
chopped cilantro (I like about a 1/4 c.)
1 c. meat broth
2 bay leaves
1 tomato, sliced
optional: shredded cheese
Melt butter in a large skillet. Saute the onion on low heat for about 5 minutes. Add the seasonings and crushed garlic, and stir. Add the meat and saute until meat is browned. Turn the heat off and mix in the chopped cilantro. Adjust seasonings if desired.
Heat oven to 350 degrees if using a glass baking dish (read further for crock pot instructions). Wash peppers. Cut tops off and remove the pith and seeds. Place in a glass baking dish or slow cook crock pot in a single layer on the bottom, cut sides up. Fill each pepper with ground beef filling and return pepper top to each pepper. Pour broth around the peppers. Tuck the bay leaves between peppers in the broth.
If baking in a glass dish, cover with a lid or aluminum foil (making sure the foil isn't touching the peppers), and bake at 350 degrees for 30-45 minutes or until peppers are tender. When done, remove pepper tops and place one slice tomato and cheese on each pepper. Return to oven and bake a few more minutes until cheese is melted.
If using a crock pot, cover with lid and cook on LOW 2-3 hours or until peppers are tender (I've let them cook 5 hours out of necessity and they're a little over done, but still delicious).
