Prep time: 10 minutes
Cook time: 16 minutes
Yield: 6 jumbo or 12 regular-size cupcakes (1 jumbo or 2 regular-size per serving)
INGREDIENTS:
- 2 tablespoons coconut oil or unsalted butter
- 1½ cups diced green bell peppers
- ¾ cup chopped onions
- 1 clove garlic, smashed to a paste
- 1½ pounds ground beef or lamb
- 1 large egg, beaten
- ½ cup powdered Parmesan cheese (see here)
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried basil
- ½ teaspoon chili powder
- ½ teaspoon dried ground marjoram
- ½ teaspoon paprika
- ½ teaspoon dried thyme leaves
- 1½ cups cubed provolone or fontina cheese
INSTRUCTIONS:
- Preheat oven to 350°F. Line a jumbo 6-well muffin pan or a standard-size 12-well muffin pan with paper liners.
- Heat the oil in a skillet over medium-high heat. Add the bell peppers and onions and sauté until soft, about 3 minutes. Add the garlic and sauté for another minute. Remove from the heat and transfer the vegetable mixture to a large bowl. Add the ground beef, beaten egg, and Parmesan cheese. Season with the salt and spices. Add the cubes of cheese and mix well to combine.
- Form the mixture into six 2½-inch balls or twelve 1½-inch balls. Place a ball in each lined muffin cup. Bake until the cupcakes’ internal temperature reaches 160°F, about 12 minutes for jumbo cupcakes or 9 minutes for regular-sized ones. Remove from the oven and serve warm.
- Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a baking dish in a preheated 350°F oven for 5 minutes or until warmed through.
