Stuffed Bell Peppers

Makes 6 stuffed peppers
900g ground grassfed beef
1 medium onion, finely chopped
1 red sweet potato, cut into tiny cubes (the standard orange variety would also do the trick if you can’t find the red)
1 fresh tomato, cut into small cubes
3 cloves garlic, minced
1 tsp salt
½ tsp white pepper
1 tsp onion powder
3 tbsp Dijon mustard
½ tsp chili pepper flakes
2 tbsp dried oregano
1 tbsp dried thyme
2 tbsp dried parsley
1 tbsp ground coriander seeds
Generous grating fresh nutmeg (a little more than half a nut)
¼ cup sun dried tomatoes, chopped
¼ cup extra virgin olive oil
2 whole eggs
6 bell peppers (I used orange but you can use whatever color you like)
6 slices pastured bacon, cut in half crosswise
Preheat the oven to 375F. In a large mixing bowl, add all the ingredients except for the bell peppers and bacon; mix really well with your hands, kneading until very well combined. Set aside. Cut the tops off each pepper and pull out the stems and seeds. Cut off a very thin slice off the bottom of each pepper to level it so it stands up straight. Be careful not to cut a hole in the pepper: you really don’t need to remove much at all! Stuff the meat mixture into the cavity of each bell pepper, making sure that you pack it down real tight. Don’t worry if you have too much stuffing, you can shape little mounds on top of your peppers; they’ll only look that much better! Top each stuffed pepper with 2 half slices of bacon, in a cross pattern, then place the peppers in a shallow baking dish lined with parchment paper. Bake in the oven, uncovered, for 45 minutes then kill the heat and let the peppers sit in there for 10-15 minutes before serving.
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