Ben's Favorite Stuffed Peppers

6 bell peppers, mix colors for visual appeal
1 lb. bulk turkey sausage with sage
1 lb. ground bison or beef
1 large onion, chopped
3 cloves garlic, pressed
2 carrots, diced
1 lb. sliced mushrooms, optional
3 stalks celery, sliced thinly
1/2 cup toasted pine nuts

Cut the stem end of each pepper square across, saving the "lid". Using a spoon (a grapefruit spoon works well) remove the white membrane from the peppers, set aside. In a large bowl, mix together the sausage and the ground meat, using your hands to create a uniform mixture. In a large skillet, saute onions, carrots and celery until they begin to soften. Add garlic, saute for a few minutes longer. Add meat, breaking into pieces. When meat is starting to brown, add mushrooms. When the meat is no longer pink, drain fat from mixture, stir in pine nuts and spoon mixture inside peppers. Place "lid" on each pepper, place peppers in oblong casserole dish with about 1 and 1/2 inches water in the bottom, cover loosely with foil and bake at 350 for about 20-30 minutes, until peppers are done to your liking.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Jan. 2001