Stuffed Red Bell Peppers

Stuffed Red Bell Peppers

I had 4 large red bell peppers sitting in the refrigerator from last week’s trip to Costco.  So when my husband asked me what I was going to do with them I quickly said “stuffed them.” Then I quickly glanced over a couple of recipes and this is what I came up with. The only ingredient that I had to buy was the ground beef. Unfortunately, I didn’t have enough time to thaw out the organic ground beer I had in the freezer. My husband prefers white rice, but you can make it healthier by using brown rice. It is incredibly easy to make, especially when you use the packaged frozen rice. The parboiling of the peppers helps to make it tender and easy to cut. I hope enjoy this colorful savory dish!

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Ingredients:

  • 4 large or 6 medium red bell peppers, cut off approx. ½” of tops
  • 1 tablespoon organic extra-virgin olive oil
  • ½ large yellow onion, finely chopped
  • ¾ cup finely chopped red pepper (from cut off tops)
  • 1 pound lean ground beef (10 to 15% fat)
  • 2 cloves garlic, minced
  • ¼ cup cilantro, finely chopped
  • Sea salt
  • Freshly ground pepper
  • Red pepper flakes
  • 1 (10 ounce) package Trader Joe’s Frozen Organic Jasmine Rice (cook according to directions)
  • 1 (8 ounce) tomato sauce
  • Water

Directions:

  1. Preheat oven to 350 degrees.
  2. In a large pot, parboil the peppers for about 3 minutes. Using tongs, remove peppers and place upside down on a paper towel.
  3. Using a large nonstick frying pan, brown the ground beef over medium, breaking it up into small pieces. Drain excess oil and place beef in a medium bowl.
  4. In the same pan, heat olive oil over medium heat, cook onion, bell pepper and garlic, stirring frequently for about 3 minutes. Add ground beef. Then add salt, pepper and red pepper flakes to taste. Mix well.
  5. Add tomato sauce and rice and stir well. Add more salt and pepper, if necessary.
  6. In a baking dish, add enough water to cover dish. Stuff the bell peppers with the rice and meat mixture. Place in baking dish. Bake until tender and filling is heated through, about 20 minutes. Serves 4 to 6.

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