Organ Stuffed Peppers

One of the easiest ways to start adding organ meats into your diet, especially if you’re new to them, is to slip them into meals you already love. That way, the flavour blends in seamlessly, and you still get all the benefits. Stuffed peppers are a great example. They’re hearty, cheesy, and familiar, and in this recipe, the classic beef filling gets a quiet upgrade with a nutrient-rich organ blend (plus collagen and colostrum). You won’t taste the difference, but your body will thank you for the extra nourishment. Fresh basil keeps things bright, mozzarella melts into a gooey blanket on top, and the whole thing comes together as a hearty, wholesome dinner with a subtle nose-to-tail upgrade Serves 3 Ingredients 3 bell peppers, seeds removed and cut in half 1 white onion, finely chopped 1 stick of celery, finely chopped 500g organic grass fed beef mince 2 tbsp Italian style dried mixed herbs 2 garlic cloves, crushed 3 tbsp tomato puree 250g fresh cherry or vine tomatoes, chopped 2 tbsp Organised 1/2 mozzarella ball, sliced A generous handful chopped basil Extra virgin olive oil for cooking Salt & pepper to taste  Method Add the pepper halves to a large baking tray and drizzle with some olive oil, salt and pepper. Roast in the oven at 200 degrees Celsius for about 20 minutes until they have soften but still with a bite. Remove from the oven and set aside. In the meantime make the filing: add a drizzle of olive oil to a large frying pan on a medium heat. Once hot add in the chopped onion and celery. Cook for 5-7 minutes until the onion starts to caramelise. Add in the dried herbs and garlic, stir and cook for one more minute. Add in the beef mince, combine everything together and cook for 5 more minutes until the beef looks cooked through. Add in the tomato puree, fresh tomatoes and cook for 10 more minutes until the tomatoes have fully broken down. Add in Organised and season with salt and pepper. Stuff the peppers with the beef filling. Sprinkle each pepper with some chopped basil and cover them with the mozzarella slices. Place the peppers back in the oven for the final 15-18 minutes, until the mozzarella has fully melted and slightly crispy around the edges. Enjoy while hot and store any leftovers in the fridge for 2-3 days.