*yields 3-4 portions

Ingredients
1 lb ground beef
Oil for sautéing
4 red bell peppers
1/2 red onion diced
2 cloves garlic minced
1 tsp sweet paprika
2 tsp smoked paprika
1/4 tsp ground chipotle chile powder
1/4 tsp ground cumin
1/2 cup crumbled feta cheese
1/3 cup raw shelled pumpkin seeds
4 cups low-sodium beef broth (I use better than bouillon)
1 can black beans – rinsed and drained

Instructions:

1. Place the whole peppers on a baking sheet. Broil for at least 20 minutes until the peppers are mostly blackened. Turn every few minutes. It took me almost 50 minutes in my oven.
2. In the mean time, you can sauté the beef in a large sauce pan over medium/high until fully cooked through. It will take about 8-10 minutes. Set aside and cover with lid. You don’t have to season the beef because the broth is salty enough and you’ll be adding the seasoning later.
3. When the peppers are cool enough to handle you can remove the skin under running tap water. Pull the stems from the core of the pepper and rinse out the seeds. Coarsely chop the peppers and set aside.
4. Warm 1 tbsp of oil (I use Algae or Avocado for sautéing) in a large sauce pan and sauté the onions for 3 minutes, stirring occasionally. Add the garlic and sauté for another minute.
5. Stir in the sweet and smoked paprika, and chipotle powder. Add the beef broth and the chopped red peppers and bring to a boil Reduce the heat to low and simmer for about 12-15 minutes.
6. In a small pan over low/medium heat heat up another tbsp of oil and add the pumpkin seeds and cumin. Sauté for 3-4 minutes stirring regularly until toasted. (It’s optional, you can also use the raw seeds for garnish)
7. Pure the the peppers with the broth until smooth, add to a large pot and mix in the ground beef. You can season with salt and pepper to taste or even add more sweet or smoked paprika to your liking. Add the can of black beans (optional for WEM) and allow them to get hot over low heat.
8. Serve in deep plates or bowls and garnish with 2 tbsp of crumbled feta cheese and pumpkin seeds.

Macros Per Portion (4):
Calories: 614.7
Carbs: 39.6 g
Net Carbs: 24.9 g
Fat: 28.1 g
Protein: 50.6 g