Slanker Grass-Fed Meat

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Stuffed Peppers

"This is a delicious variation of stuffed peppers without using any bread or grain products.  You may also substitute cabbage leaves instead of peppers--just watch closely so you don't burn the cabbage."


2 lbs. Slanker's grass-fed ground beef, ground buffalo or ground lamb (or a combination of any two or three ground meat products)

2 Christopher or Omega-3 eggs

1 small onion, chopped

3 Tbs. plus 1/2 c. Easy Ketchup (recipe available)

1 clove garlic, minced (optional)

1 Tbs. plus 1 tsp. Dijon-style mustard (always check label carefully to avoid any unwanted ingredients)

1/2 tsp. Stevia powder

4-5 large green or red sweet peppers, cut in half length-wise and seeds removed


Preheat oven to 350°F.  In large mixing bowl, mix together the ground meat, eggs, chopped onion, 3 Tbs. of the ketchup, garlic, and 1 Tbs of the Dijon-style mustard.  Place a rounded amount of the meat stuffing into each half of the peppers and transfer to a 9" X 12" baking dish. Bank about an hour and fifteen minutes or until the internal temperature of the meat stuffing reaches 140°F. 

Meanwhile, combine 1/2 c. ketchup, 1/2 tsp. Stevia powder, and 2 tsp. Dijon-style mustard to create glaze.  Spoon the glaze over the meat for the last 10 minutes of baking.