Spicy Speedy Stuffed Peppers

Ingredients

• 1 whole(s) onion
• 3 stalk(s) celery
• 1 pound(s) ground beef
• 1 1/2 pound(s) Italian sausage
• 2 tablespoon(s) oregano, garlic powder
• 1 whole(s) yellow squash
• 3 cup(s) basil
• 14 ounce(s) can diced tomatoes
• 5-6 whole(s) bell peppers

Preparation

1. Preheat oven to 350


2. Fill a large soup pot with water and bring to a boil


3. While you are waiting for the water to boil, cover the bottom of another big soup pot with the extra-virgin olive oil and over medium heat saute the onion, celery, and carrots until the onions become translucent.


4. crumble in the sausage and ground beef and add the dried seasonings and the hot sauce if desired to the meat before its entirely cooked.


5. add the yellow crookneck, basil, and tomatoes, mix well, and let the meat and veggies cook over medium-low heat, stirring occasionally for another 10-15 minutes


6. in the mantime, remove just the tops of the bell peppers, and rinse will to remove all the seeds.


7. By now your water should be boiling. Place the bell peppers gently into the boiling water and submerge them for 5-6 minutes or until the bell peppers are just a little soft but not falling apart.


8. Pull the bell peppers out of the water with tongs and arrange in a large glass baking dish. fill each bell pepper with the meat mixture( don't be shy, stuff'em good!) and bake in your preheated oven for 20 minutes


9. Reciepe retrieved from Everyday Paleo cookbook pg. 72-73, by Sarah Fragoso