Stuffed Peppers

By Dr Ernst
January 22, 2022


  • 9 medium-sized bell peppers
  • 3 lbs ground grass-fed beef, lamb or bison
  • 4 cloves garlic, chopped
  • 1/2 medium onion, chopped
  • 2 Tbsp. Bragg’s liquid aminos
  • 2 free-range eggs
  • 3 (15 oz.) cans of organic tomato sauce
  • 2 (7 oz.) cans of organic tomato paste
  • Black pepper and sea salt to taste


  • Wash peppers and cut off tops (keep the tops). Clean inside of peppers by removing seeds and pepper flesh.
  • Mix ground meat, garlic, onion, liquid aminos, and eggs into a glass mixing bowl and stuff the mixture into peppers. Replace pepper tops. Place stuffed peppers into a roasting pan.
  • Mix tomato sauce and paste and pour over stuffed peppers and into roasting pan.
  • Cover with foil and bake at 350 F for 1 1⁄2 to 2 hours.
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