Melt the coconut oil in a large pan and fry the onion until soft and translucent with the carrot and celery.
1 tbsp. coconut oil, 1 onion, 1 large carrot, 2 celery stalks
Add the ground beef and allow the meat to brown.
1 lb. ground beef
Add the garlic, bay leaf, and spices; stir to combine.
1 garlic clove, 1 bay leaf, 1 tsp. smoked paprika, 1 tsp. dried oregano, 1 tsp. ground cumin, 1 tsp. ground coriander
Add the tomatoes, tomato paste, and mushrooms, then season to taste.
1 can chopped tomatoes, 1 tbsp. tomato paste, 1 cup chopped mushrooms, Salt and pepper
Allow cooking for 15-20 minutes over low-medium heat until the beef is cooked through.
Preheat oven to 400 F.
Slice the tops of the bell peppers and scoop out the seeds.
4 bell peppers
Fill each pepper with the ground beef mixture, then place their tops back on and place in the oven.
Allow baking for 10-15 minutes until the peppers are cooked, but still holding their shape.
Serve topped with fresh cilantro.
Fresh cilantro