Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Spread ghee over the bottom of a shallow baking dish.
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Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Spread ghee over the bottom of a shallow baking dish.
2. Place tomatoes and onions in dish.
3. Bake at 350F for 1 hour, until tomatoes start to blister.
4. In a large stock pot that fits the size of the meat, warm coconut oil and honey.
5. Sprinkle pork with salt #1 and place in the pot.
6. Add broth, enough to just cover the pork. The pork shouldn’t be floating.
7. Bring mixture to a boil, then lower to a simmer.
8. Simmer on low/medium heat for 30 minutes until pork is cooked through.
9. Transfer pork to food processor. Process until pork is small and crumbly, resembling ground meat.
10. Transfer to large mixing bowl.
11. Next add the tomatoes and onion to food processor and pulse 5-6 times. Do not puree.
12. Combine with pork.
13. Add to the pork mixture the remaining salt #2 and cauliflower rice.
14. Cut the tops off of peppers, remove seeds.
15. Fill each pepper with pork mixture.
16. Bake at 350 degrees for 35-40 minutes until peppers are tender and filling is heated through.