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Pre-heat your oven to 350 degress. Then, de-seed and cut your bell peppers in half. Place on a baking sheet and sprinkle with the 2 teaspoons of olive oil and a couple pinches of salt- this helps the bell pepper cook better! Set aside for later.
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Chop your kale and onion and set aside. Prepare your spices and canned pumpkin and tomato as well so you are ready when you need it.
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Heat a large skillet on medium high heat and once hot, add the coconut oil allowing it to melt completely.
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Add your onions and sprinkle them with a bit of salt. Allow them to cook until translucent, about 5 minutes.
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Push the onions to the outside of the pan and add your ground beef in the middle, breaking it up into smaller pieces as it cooks. After about 5 minutes and the beef is still a little red, mix the onions with the beef and cook until the meat is browned, about 10 minutes.
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Once the beef is cooked through add the kale and stir to combine, allowing to cook until the kale wilts to about half the original size. (I know you thought 5 cups was crazy, but it's not!)
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Once the kale is cooked through add the remaining ingredients: tomatoes, pumpkin and spices. After stirring it all together, TASTE it and add more salt if needed.
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One pepper at a time, scoop up the mixture and stuff it in there! Bake for 30 minutes and then stuff them in your mouth!