If you follow me on Facebook and/or Instagram you probably saw that I have been on an Elimination Diet. My doctor prescribed this diet so I can see what food sensitivities I have that have been causing my nausea for the past 1.5+ years.
The elimination diet I was involved with had a lot of restrictions including no sugar, dairy, corn, soy, wheat or gluten, peanuts, peanut butter, eggs, beef, pork, and more. Later beans and legumes were added to my "restrictions." Basically, it's a super strict clean eating diet where I have to read every single label and end up eating hardly any of it.
I did this diet for a week, and actually just stopped it b/c I was still nauseous every single day. I honestly think my nausea is connected to my jacked thyroid and hormones which is why even on this super clean eating diet I was still sick.
I've run/trained for 2 marathons. I have told myself that I won't do another marathon b/c the training is too hard on my body aka knees. However, I would happily train and run another marathon rather than do this Elimination Diet again. It was extremely tough, and absolutely no fun. I couldn't really bake; I love baking. I couldn't eat much of anything at all. Basically, I was a bit grumpy. My poor husband and co-workers that had to deal with me.
On this diet I could handle breakfast and lunch pretty easily, but dinner was the difficult one. I didn't want to eat boring food of just baked chicken and veggies every night. Therefore, I had to get creative. These Bison Stuffed Mini Sweet Bell Peppers are easy to make and Elimination Diet Friendly.
This appetizer is great for game day, but also make an easy weeknight meal. If you are not on a ridiculously strict diet you could easily use ground beef in place of bison. However, the bison has a pretty great flavor.
Bison Stuffed Mini Sweet Bell Peppers
Active Time: 40 minutes
Inactive Time: 20 minutes
Servings: 2 dozen peppers
1 to 1.25 lb ground bison or beef
1 clove garlic, minced
1/4 c. onion, diced
1 1/2 tsp Cajun seasoning*
Optional Topping: shredded cheese
- Preheat oven to 350 degrees and pull out a small cookie sheet or pan with edges. .
- Wash at least 2 dozen mini sweet bell peppers.
- Cut 1/3 of the bell pepper off from top to bottom. You don't want to cut it exactly in half b/c you want to make a little cup/bowl to fill the pepper. You can then save the 1/3 that you cut up to dip in hummus or guacamole later, or if you are a huge bell pepper fan you can dice it up and add it to the bison filling.
- Spray a large pan with olive oil cooking spray or add a dash of olive oil to your pan and heat it over medium heat.
- Add the bison or beef to the pan and cook it over medium heat until it is thoroughly cooked.
- Add the onion and garlic to the pan and cook it for 3-5 minutes until the onions are translucent and soft. If you like peppers, and you diced your peppers to add to the dish, add them with the onions and garlic and cook them until soft.
- Add the Cajun seasoning and stir to combine everything in the pan. Cook it all for 1-2 minutes longer to deepen the flavors.
- Remove the meat from the stove and use a spoon to fill the cut peppers with your meat filling.
- If you are not on a dairy restricted diet feel free to top your stuffed mini bell peppers with a little cheese. The stuffed bell peppers taste great with or without cheese.
- Bake the stuffed peppers at 350 degrees for 10-15 minutes until the pepper shells are soft. If you added cheese turn the oven to broil and broil the peppers for 3-5 minutes.
- Serve these appetizers at a party, pot luck, or for a healthy dinner.
- These stuffed peppers reheat well and make for delicious leftovers.
- Store leftovers in the refrigerator.
Happy Elimination Diet Friendly Bison Stuffed Mini Bell Peppers eating!