Stuffed Bell Pepper Boats with Beef and Avocado Crema

1. Preheat Oven

Start by preheating your oven to 400°F. While waiting for the oven to heat up, line a baking sheet with aluminum foil or a silicone baking mat to make clean-up easier.

2. Cook Ground Beef

Grab a large skillet and melt 1 tablespoon of ghee over medium-high heat. Once the ghee has melted, add ½ pound of ground beef to the skillet. Season the beef with a pinch of pink salt and a few grinds of freshly ground black pepper. Cook the beef, stirring occasionally and breaking it up with a wooden spoon, for about 7 to 10 minutes, until the beef is fully browned.

3. Prepare Bell Peppers

While the beef is cooking, prepare your bell peppers. Cut each of the 3 large bell peppers in half lengthwise and remove the seeds and ribs. Place these pepper halves on your prepared baking sheet, ready to be filled.

4. Stuff Bell Peppers

Once the beef is fully cooked, spoon the beef mixture evenly into each of the bell pepper boats. Sprinkle the tops with ½ cup of shredded Mexican blend cheese.

5. Bake Bell Peppers

Place the baking sheet in the preheated oven and bake for 10 minutes, or until the cheese is melted and bubbly.

6. Make Avocado Crema

While the peppers are baking, make the avocado crema. In a medium bowl, combine 1 avocado and ¼ cup of sour cream. Mix until smooth and creamy.

7. Serve

When the peppers are done baking, remove them from the oven. Divide them between plates, top each pepper with a generous dollop of the avocado crema, and serve immediately.