• 4 medium-sized bell peppers (could use zucchini or stuffing tomatoes instead)
  • 2 Tbsp olive oil
  • 1 lb ground beef (vegetarians – tvp)
  • 1 onion, chopped
  • 2 cloves garlic
  • ½ tsp chili flakes
  • 1 Tbsp dried thyme
  • 2 tsp candida-friendly Dijon mustard
  • 1 15-oz can chopped tomatoes
  • 3 Tbsp tomato paste
  • salt and pepper to taste
  • chopped fresh parsley and oregano for garnish


  1. Preheat oven to 325 F
  2. Slice tops of peppers and reserve.  Scrape out seeds
  3. Heat 2 Tbsp oil in saucepan over medium heat.  Add meat, onion, garlic and chilies and stir until meat is cooked.  Add thyme, mustard, tomatoes, paste, and 1 ¾ c water and simmer until mixture has thickened.  Remove from heat and season.  
  4. Fill peppers with meat mixture.  Place peppers is baking dish with sides.  Place tops on and brush with oil. Add a little water to bottom.
  5. Bake until tender, 50-60 minutes.