I love one-dish snacks that contain protein, carbs, and fats. You can make this with ground turkey, bison, or lamb or vegetarian style with beans or chunks of tofu or tempeh. And orange, red, and yellow peppers impart more phytonutrients and antioxidants than green peppers.
Makes: 4 servings
Serving size: 1 pepper
Prep time: 15 minutes
Cook time: 40 minutes
INGREDIENTS
4 large bell peppers (any color)
1lb (450g) lean ground beef (85%)
2 tbsp chopped white onion
1 cup cooked rice
1 tsp salt
2 garlic cloves, finely chopped
2 cups organic tomato sauce, divided
3oz (85g) shredded sharp Cheddar cheese
DIRECTIONS
1 Preheat the oven to 350°F (177°C).
2 Cut the tops off the peppers, remove the seeds and membranes, and rinse the peppers. Add enough water to a 4-quart (4-liter) Dutch oven to cover the peppers. Place the Dutch oven on the stovetop over high heat, bring the water to a boil, and add the peppers. Cook for 2 minutes, remove the peppers from the Dutch oven, and set aside.
3 In a skillet on the stovetop over medium heat, cook the beef and onion until the beef browns, about 8 to 10 minutes, stirring occasionally. Stir in the rice, salt, garlic, and 1 cup of tomato sauce and cook until hot, about 1 to 2 minutes.
4 Stuff the peppers with the beef mixture. Stand the peppers upright in an ungreased square glass baking dish and pour the remaining 1 cup of tomato sauce over the peppers.
5 Cover the dish tightly with aluminum foil and bake for 10 minutes. Uncover and bake until the peppers are tender, about 15 minutes more.
6 Remove the peppers from the oven, sprinkle the cheese over the top, and serve immediately.
per serving