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How I Cured Morgellons
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7/19/2017 2:41:43 PM |
Ingredients: five or six bell peppers one medium sized onion one pound ground beef (grass fed, organic, etc., or kosher if you can find it) one cup raw rice cooked...or...same amount of cooked quinoa minced garlic, sea salt, pepper, oregano, and parsley to taste two tablespoons of coconut oil two cans organic crushed or diced tomatoes three fourths cup of grated cheese...this is only if you can tolerate it... pictures show cheese but I don't remember what type it is. Mel said European made cheeses are ok for many people and this one is European, but I grated it and put it in a bowl in the fridge and had thrown the wrapper away a few days before so I don't remember the type...but I think asiago or parmesan would be pretty good on this too. It doesn't have to have cheese on top though...would still be very good without. Directions: Preheat oven to 350. Cook the rice or quinoa according to package directions. Cut the top off the bell peppers about a half inch down (like you're giving them a little crew cut). Remove seeds, white areas, and stems. Place the bottoms of the bell peppers in a pan of water and boil them until they're slightly tender (not mushy). Dice the onion and the bell pepper tops and saute these along with minced garlic in coconut oil until translucent. Remove onions and bell peppers from pan and brown the ground beef. Pour off any fat and return the sauteed bell pepper and onion to the pan. Mix in the rice or quinoa and two cans of tomatoes. This may need a little water...I'd cooked a combo of wild and brown rice because that's what I had in the pantry...it came out kind of dry, so I added some water so it could soften the rice a bit when this all cooked in the oven...but I only added a little...somewhere between a half to three fourths of a cup. You might not have to do this if your rice or quinoa is cooked all the way through and not dry like mine was...just check it and decide. Season with sea salt, pepper, oregano, and parsley...taste and adjust seasonings accordingly. Drain bell peppers on paper towels or clean dish cloth. Arrange in a baking dish and fill each pepper with stuffing. This makes a lot, so you'll probably have some left over stuffing even if you use large bell peppers. If so, just spoon it around in between the peppers. I didn't feel like going to the store, so I used what I had in the kitchen to make these...and I only had a three pack of red, orange, and yellow bell peppers...so...that's what I used (though I'd typically have used green bell peppers...the ones I used came out good though). Since I just had three, I cut them in half to make more to spread out in the pan to stuff...but I still had so much stuffing left over, I had to use another baking dish. Sprinkle the top (sparsely) with cheese if you are going to use it, and bake at 350 for about 20 minutes until nice and bubbly. This makes a lot, and I like to freeze leftovers in individual portions. Enjoy! P.S. Lots of pix with this one...but it helps me to see what's explained in a recipe, so I figured it helps others as well. Of course...Mel's the one who has to figure out how to upload all of this...thank you Mel...we love you! | |||
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