HEALTHY STUFFED PEPPERS

Do you ever ask the question,  “what would you like for dinner?” Typically the answer is, “I don’t care”. So when I ask and somebody gives me a specific, I am on it. Last night the hubster made this suggestion. I nearly fell over!!!!

This recipe requires a couple of steps but really is very easy. It’s full of fiber and flavor and makes 6 servings. It’s just two of us; I love leftovers for lunch. These peppers are even better the next day. The flavors really blossom overnight.

I use tri-colored bell peppers, red, orange, and yellow. I like my peppers a little on the sweet side. If you want a zestier taste, use green bell peppers. Either will work fine; it’s just personal preference and availability.

You will notice I list 4 different types of meat. Again, it’s your personal preference. I like to use 1/2 either beef, bison, or turkey, and add 1/2 italian sausage meat to mine. You can use all of one type of meat if you prefer. This is an absolute personal choice so go for it.

I like to add a dollop of ketchup to the top while they are cooking. It gets thick and sweet. It also reminds me of my mother’s when I was a kid. Shredded cheese of your choice can be added to the top in the last 5 minutes of cooking. Served with a dollop of Greek yogurt or sour cream on top is also fantastic. As you can see, there are a lot of options.

Then next time the answer is “I don’t care”, give this one a try. I hope you enjoy it!

Healthy Stuffed Peppers

  • Servings: 6
  • Difficulty: easy
  • Print

INGREDIENTS:

  • 6 bell peppers, tops removed and set aside, remove seeds and veins
  • 1 lb of lean ground beef or turkey or Italian sausage or Bison ( can use 1/2 of two different types of meat combined)
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 2 C of Rao’s basil tomato sauce, or sauce of your choice
  • 1/2 C brown rice, cooked
  • 2 T Worchestershire sauce
  • 1 t Italian seasoning
  • salt and pepper to taste
  • Ketchup (optional)

DIRECTIONS:

  1. Place the cleaned bell peppers in a pot of boiling water and boil for 5 minutes, remove and place in a baking dish.
  2. Mince the tops of the bell peppers and set aside.
  3. Sauté the meat of your choice along with the onions, garlic, minced bell pepper tops and the Italian seasoning, until the meat is cooked and no longer pink. Taste for seasonings and add salt and pepper to taste.
  4. Add the 2 C of tomato sauce, worchestershire and the cooked rice to the meat mixture and continue to cook until all of the ingredients are heated through.
  5. Divide the mixture evenly among the 6 bell pepper cups that are in your baking dish.
  6. Add boiling water to the baking dish to at least a quarter inch.
  7. I like to add a T of ketchup to the top of the peppers, this step is optional.
  8. Bake 350 degrees for 30 minutes.

Til next time,

Ciao xoxo

Viki D

 

Published by

Viki D

I'm a wife, mother, and a nurse. I love to cook, craft, and create. I am a Christmas fanatic and love entertaining and cooking for my friends and family. Follow me on Pinterest at Around the Butcher Block / VikiD

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