Back at it...

Moroccan Stuffed Peppers. 

I've been trying to catch up after being out of town for over 3 weeks. One of my primary goals is to cook a lot. I strive to cook at least 4 dinners a week. Do something easy like take-out one night, then eat whatever the other two (out or leftovers). So, here is my first meal this week. I eat primarily Paleo so you won't see any grains on my plate but I do usually make a side dish for the boys that contains grains. In this case it was cous-cous.

What I love about stuffed peppers is how easy and versatile they are. You can put just about anything in them: ground turkey, beef, rice, cows-cous...add some veggies, some spices and you're done.

Here is the way I made them this time. I took organic ground beef (1.3 lbs), chopped leftover roasted squash from the night before, chopped onion, few tablespoons of almond meal, salt, pepper, Turkish seasoning from Penzey's, diced dried apricot and mixed all together. Put inside pepper and cook for about 45 minutes on 350. Done! Served with sautéed spinach and garlic and lemon and some cous-cous.