Stuffed mushroom and pepper

I had previously done a recipe for a stuffed bell pepper and it was good. Now that I have to remove corn from out diet, it was time to reevaluate my recipe. This is take two and I actually like it better. My husband actually said that he would have like more veggies in his which was pretty neat since he used to be a meatatarian. 

You can make this as a mix mushroom/pepper combo or as just a pair of each. I liked having bell pepper chopped into my mushroom and I chopped a bit of mushroom in my husband's bell pepper.

Ingredients:

• 2 bell pepper
• 2 portabella mushroom
• 1 pound ground beef
• 2-3 cloves garlic, minced
• 1 piece of bacon
• 1 small onion
• 1 tbl cumin
• 2 tsp white pepper
• 2 tsp paprika

Heat the oven to 350F and roast the bell pepper and mushroom while you are prepping the insides. Watch out for burning. Dice the veggies and chop the bacon into small pieces.Heat a skillet and cook the onion and bacon first. Chop the second bell pepper into bite sized pieces along with the second mushroom. Cook these down in the pan. Add the meat, spices and garlic. Once all the meat is browned and broken up, make sure it is blended nicely with the veggies. Now take the mushroom and bell pepper half out of the oven and flip over so that you can stuff them. If you have an ice cream scoop it helps but if not, use a large spoon the move the meat mix into the pepper and mushroom. Place back in the oven for 10 minutes.