Stuffed peppers with ground lamb
I grew up in Ontario where we saw commercials on TV about “Alberta beef.” It wasn’t until I moved to Alberta, then went back to visit my home province and ordered a steak at a really nice restaurant that I understood. It’s true. Our meat in Alberta really does taste better.
But even in Alberta, you’ll taste meh meat, and quality meat. And I’m not even GETTING into the health concerns of non-pastured animals.
I was so happy to meet Abby and Mac of Sage & Shepherd Ranch a few years back, fellow Ontario natives, committed to raising the best of the best. They raise the happiest animals (I’ve seen em!) who make the best tasting meat. I’m not kidding you.
And then there’s the health benefits.
When we look at the science, pasture-raised/organic meat doesn’t just taste better or seem “cleaner,” it is measurably different from industrially farmed meat. No jokes.
One study showed that organic and pasture-fed meat tends to have substantially higher levels of omega-3 polyunsaturated fats (often ~40–50% more than conventional meat) and a more favorable omega-6:omega-3 balance.
Because these animals eat more grass and forage rather than grain-based feeds, they tend to also have higher concentrations of antioxidant-related compounds like beta-carotene, coenzyme Q10, and vitamin E.
Bottom line? We think eating well tastes better and has better long-term health outcomes when we choose meat from ranchers that raise meat right. Like Mac & Abby.
Here’s a gooder from their website: We like to say our food is ‘beyond organic’ (thanks Joel Salatin), because organic feed doesn’t mean much. There is more to be said in creating a nutrient dense product that can regenerate the soil. Beyond organic to us means that we practice regenerative agriculture. Regenerative agriculture methods build top soil, sequester carbon, and create polycultures.
These days, I’ve been CRAVING their delicious lamb.
I’m often asked about postpartum nutrition. And if I was pregnant with a bunch of money to spend to prepare for postpartum, I’d buy an entire lamb in bulk from Sage & Shepherd
While we didn’t do that this time, Mac & Abby sent us some lamb to make content with, so here’s what I came up with! These DELICIOUS stuffed peppers were a hit and will be on repeat for the rest of the winter, I think.
GROUND LAMB STUFFED PEPPER RECIPE
Ingredients:
1 lb ground lamb
2 cups cooked quinoa
1/2 tsp ground ginger
1 tbsp Seasoning Mix
1/4 cup coconut sugar
1/4 cup water
1 cup shredded cheese of choice (we use water buffalo or dairy free mozza)
1 cup spinach, chopped
6 organic bell peppers
Optional: toppings like avocado and hot sauce
Directions:
In a small pot, bring 3 cups of water to boil and add 1 cup of uncooked quinoa. Cook until almost softened and then drain excess water, cover and let stand.
Wash, cut the tops off and carve out the peppers (or pull out the seeds.) Then cut them horizontally to make boat-like peppers to stuff. You can also just stuff an entire bell pepper but we find they’re harder to eat in the end.
On a skillet, cook the ground lamb. Once 1/2 of the meat is browning, add the seasoning, spices, and coconut sugar. Mix and then add water.
Put the peppers on a baking sheet and dry roast until they begin to brown slightly.
When the lamb skillet is all browned, add in the cooked quinoa, spinach and 1/2 a cup of shredded cheese. Stir til all mixed.
Scoop this filling into the pepper “boats” and top with additional cheese.
Roast again for 10 minutes.
Remove, add optional toppings, and enjoy!
