Primal Stuffed Peppers

Breakfast: 2 scrambled eggs with diced ham and sprinkled with cheese

Lunch: Two baked chicken tenders and a salad with romaine, iceberg lettuce, green cabbage, diced ham and a little bit of cheese.

Dinner: Stuffed Peppers. I got this recipe off of Marks's Daily Apple but I used just ground beef. It was really good except I think next time I am going to put more seasonings in it. Or even add diced tomatoes to the mixture.



Ingredients:

• 2 pounds ground pork (or a combination of pork and beef)
• 4 large green peppers
• 1 large onion
• 2 carrots
• 4 cloves of garlic
• 1/2 head of cauliflower
• 6 ounce can of tomato paste
• 1 tablespoon dry oregano
• 1 tablespoon dry or fresh tarragon
• Salt and pepper to taste

Instructions:
Cut the tops of the peppers and clean the seeds out.

Arrange peppers in the Crock-Pot standing up and make sure they fit securely.
Grate onion, carrots, garlic and cauliflower in the food processor. You can also just chop them into small pieces with a knife if you don’t have a food processor.

In a big bowl, combine ground pork, shredded vegetables, seasonings and tomato paste.

Add salt and pepper to taste. Stuff the peppers with the mixture and arrange leftover meat between the peppers. Add half a cup of water, cover and cook on low for 8-10 hours.

If you don’t have a slow-cooker, the dish can be cooked in the oven, covered, for 1-2 hours.