Beef Peppers (Bacon Skewer is Optional)
Prep Time: 20 minutes
Cook Time: 10-15 minutes

Ingredients:
Medium sized peppers of preference
-banana peppers (shown in picture)
-hungarian peppers
-cubanelle
-anaheim
-jalapenos
-etc….
1 lb. Beef stew meat
Salt & Pepper to taste
1 tbsp Olive Oil
1 tbsp Gluten free soy sauce (San-J is available at Jewel)

Directions: Marinate stew meat in olive oil, soy sauce, salt & pepper. Toss and then refrigerate for a few hours. Cut a slit down the length of each pepper and remove as much of the seed and vein as possible. Do this with a spoon to avoid getting heat from the peppers trapped on your fingers for the rest of the day! Try to maintain as much integrity of the peppers as possible. Stuff the peppers with the stew meat and put on the grill at a medium heat. Don’t over-stuff the peppers. You probably will only get about 2-3 ounces of meat in each pepper. Rotate frequently to ensure peppers don’t burn.

**Optional**
To add extra greatness, wrap with bacon and skewer. If you use wood skewers, be sure to soak the empty skewers in water for 20-30 minutes before you put them through the peppers to prevent the skewers from burning on the grill.

1 pound of meat should make 4-6 peppers.