On the facebook fan page for this blog, I have posted pictures of some of the Primal meals I have prepared. This morning, I noticed a comment on the picture of the ground bison and pork sausage stuffed bell peppers asking for the recipe. Well, ask and you shall receive.

First off, lest I be accused of plagiarism, my recipe is just a variation of the crock-pot stuffed pork peppers recipe that Katerina Shchyelkunova submitted to the Primal Blueprint Cookbook Challenge.

Like most people new to the Primal way of eating, I was intimidated at first. There were so many rules about what was and wasn’t primal I was rather scared to veer off of primal specific recipes. So to play it safe, I made the stuffed peppers once, and followed the recipe a tee. It was good, but a little bland for my taste.

After a while of following recipes verbatim, I learned how to cook primal myself and I started altering these recipes and creating recipes of my own to meet my specific taste preferences. This recipe was my first attempt at that, and it worked out splendidly, if I do say so myself.

This is a slow cooker recipe (commonly known as a crock pot, even though that is a specific brand name), so if you don’t have one get one. If you really plan on sticking to this way of life, you will be cooking a lot. A slow cooker will be invaluable to you, so get one! I recommend the Hamilton Beach Set and Forget Slow Cooker, it’s a little more costly than your average 20 dollar slow cooker, but for only 25 dollars more you can move up from the Yugo of slow cookers to the Cadillac.

For the full recipe, keep on keeping on.

Obviously, whenever cooking, use the highest quality ingredients you can obtain.

1 pound ground pork (or all natural sausage)

1 pound ground bison

4 large green peppers

1 red pepper

1 yellow pepper

1 large red onion

2 carrots

2 celery stalks

4 cloves of garlic

1/2 head of cauliflowers

2 cans diced fire roasted tomatoes

1/2 cup beef broth

home made Emeril’s Essence to taste.

1: Decapitate and disembowel the green peppers.

2: Place the green peppers upright in the crockpot in such a way that they support themselves. No welfare peppers allowed!

3: Shred the onion, carrots, garlic and cauliflower in the food processor , or get primitive and do it with a knife.

4: Chop the other peppers and the celery (anyone can use a knife, I recommend a hatchet).

5: Now take everything (besides the green peppers) and throw it in a big bowl.

6: It’s time to get dirty. Wash your hands and use them to mix all of the ingredients together well. Don’t be afraid of touching the raw meat, we are primal not princesses.

7: Take this manly meaty mix and shove it in the green pepper carcasses. You will definitely have left over manly meaty mix, use it to stuff between the peppers, on top of the peppers or anywhere else it will fit in the crock pot.

8: Add about half a cup of beef broth to the crock pot, cover and cook on low for 8-10 hours. If you splurged and bought the Hamilton Beach Set and Forget Slow Cooker , your responsibility is now over. If not, don’t forget to cut the heat down (or off) after 8-10 hours or it will dry out.

9: Devour, but don’t fret if there are leftovers these are even better the next day!