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Four slow-cooker beef-stuffed bell peppers for Full GAPS in a ceramic serving bowl

Slow Cooker Beef-Stuffed Bell Peppers for Full GAPS

Four tender bell peppers filled with raw ground beef, carrots, onion, homemade almond flour, parsley, and fresh tomatoes, then cooked eight hours on low.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 4 large stuffed peppers
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large green bell peppers tops removed and saved; seeds and membranes removed
  • 2 large red bell peppers tops removed and saved; seeds and membranes removed
  • 2 1/2 pounds ground beef raw
  • 1/2 medium onion chopped
  • 1/2 cup homemade almond flour from properly prepared almonds
  • 1 cup carrots shredded
  • 1 tablespoon dried parsley
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 14 ounces fresh ripe tomatoes diced small
  • qualifying GAPS cooking fat for greasing the pot

Equipment

  • 1 Ninja Foodi FD401 with 8-quart removable cooking pot
  • 1 Large mixing bowl
  • 1 Sharp knife and cutting board
  • 1 Box grater or food processor
  • 1 Measuring cups and spoons
  • 1 Wide serving spoon

Method
 

  1. Grease the eight-quart removable cooking pot with a thin coating of qualifying GAPS cooking fat.
  2. Wash and dry the peppers. Slice off each top in one piece and keep it with its pepper. Remove the seeds and pale membranes without puncturing the sides. Stand the four hollow peppers in the pot.
  3. In a large bowl, gently fold together the raw ground beef, chopped onion, homemade almond flour, shredded carrots, parsley, sea salt, black pepper, and fresh diced tomatoes. Stop when evenly distributed; do not compact the meat.
  4. Fill each pepper lightly to the rim and replace its matching top. Tuck the remaining raw filling loosely around the peppers. Do not add water.
    Four raw beef-stuffed bell peppers arranged in the exact Ninja Foodi FD401 before slow cooking
  5. Set the Ninja Foodi FD401 to Slow Cook on low for 8 hours. Keep the cooker closed during the cook.
  6. The peppers are ready when the skins are very tender and wrinkled, the filling is completely browned through with no pink pockets, the onion is translucent, and the extra mixture is juicy and spoonable. Lift with a wide spoon and serve with the extra filling.
    Four finished beef-stuffed bell peppers in the exact Ninja Foodi FD401 after eight hours on low

Notes

Full GAPS after bell peppers, fresh tomatoes, homemade almond flour, and the remaining ingredients have been introduced and tolerated. This recipe contains nightshades.
Fresh diced ripe tomatoes replace the source formula's commercial canned diced tomatoes at the same 14-ounce weight.
Do not substitute coconut flour one for one or add cauliflower rice without a separately measured formula.

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