Bell Peppers:  
I use regular peppers (4 shown above) as well as an assortment of different sized little orange, red and yellow peppers.

The Marinara:
This is a simple sauce to make, it’s going with a full flavored food so unlike plain pasta this sauce is almost a condiment. Keep it simple to let the peppers shine!

1 cup chopped onion
2 cloves garlic, minced
1 stalk celery, chopped
1 large jar chopped tomatoes, or 2 Pomi packs
1 large jar tomato sauce, or 2 Pomi packs
1/2 tube tomato paste
1 handful fresh basil
Salt and pepper to taste.

Brown the onions, add the garlic and the celery just to soften. You’ll smell the garlic cooking. 
Toss in the tomatoes and paste bring to a bubbling simmer, 
Toss in the basil and let it cook as long as you can. 
Taste occasionally and salt and pepper as you go.

The Stuffing:
1lbs organic grass fed beef
1 cup uncooked quinoa
2 cups bone stock
1 cup chopped onion
3 cloves garlic, minced
1 stalk celery, chopped
handful fresh parsley
handful fresh basil
1 tbs oregano
2 tsp cumin
pink salt and fresh cracked pepper to taste.

Start the quinoa before you do anything else, even prep the other ingredients, this way it will be ready to toss in.
I suggest using a rice cooker for the quinoa
In a large skillet, brown the beef adding the onion and garlic around the halfway point
Add the celery and cook until it starts to soften
Add the dried herbs and spice, the salt and pepper. Let cook a few minutes so the flavors start to meld
Add the quinoa and stir all together, then stir in the fresh herbs and turn the heat off. 

Let this sit while you prep the peppers, cut the tops off de-seed the little guys and set aside. 
Put most of the sauce in the bottom of the pan, grab a pepper and stuff it! Spoon a little sauce on top, put the peppers top back on, no naked peppers 😉 and then place in the pan. Repeat!

You can slide these into the fridge here, or stick in the oven at 350 for around an hour. Check the tops to make sure they aren’t burning. This is the easiest way.