Ingredients:

4 bell peppers

1 t ghee

½ cup red onion, minced

2 carrots, chopped

2 cups kale, finely chopped

4 grass-fed beef sticks

2 cups tomato sauce

½ t sea salt

1 t dried oregano

2 cups water

Directions:

1. Hollow out the bell peppers by cutting off the tops and removing the seeds. Set aside. Melt the ghee in a skillet over medium heat. Add the onion and carrots, then sauté for 5 minutes. Add the kale and cook for 2 minutes longer.

2. While the vegetables cook, remove the casing from the beef sticks and chop into small pieces. Place in a food processor or high-speed blender and pulse until crumbled. Add the crumbled beef and tomato sauce to the skillet; season with sea salt and oregano. Stir well.

3. Spoon the beef mixture into the bell peppers and place into slow cooker. Add 2 cups of water and cook on low for 4 hours.

4. Tip: This recipe reheats well for easy weekday meals. Just cover with foil in an oven safe dish and reheat at 350°F for 20-25 minutes.

Bon Appetit!