About the Recipe
Check out this Phase 1 friendly Ideal Protein Recipe
2 bell peppers with bottoms as flat as possible,
tops removed, seeds and white parts of the insides removed
1 tsp olive oil
1 stalk celery
2 cloves garlic
1 portion* extra lean ground
½ roma tomato, deseeded
⅛ tsp salt
½ tsp dried oregano
¼ tsp onion powder
½ tbsp chopped fresh basil
Preheat an air fryer to 375°F. Rub the outside of the peppers with olive oil. Set aside.
Meanwhile, heat a pan over medium heat and swirl in
the remaining olive oil. Add in celery and garlic and
sauté for 2 minutes.
Turn the heat up to medium-high. Add in ground beef, tomato, salt, oregano, and onion powder, and sauté until meat is cooked and most of the liquid evaporates, about 5-7 minutes.
Stuff pepper(s) with meat mixture. You may only need one pepper, depending on how large they are. Place into the air fryer propping the peppers up with aluminum foil balls to ensure they don’t fall over. Bake for 5-7 minutes or until slightly blistered.
Optionally garnish with basil.