So, not to brag, but I've probably been asked for this recipe by everyone who has tasted them. I've tried stuffed peppers several different ways and it has taken a little while to perfect the recipe, but I think I've reached a good point. These are filling and fairly easy to make. It is time consuming, but a lot of the work you could do ahead of time, I just choose not to because I have literally all afternoon to prep for dinner.
For us, just the pepper is enough food. However, you could serve it with mashed potatoes, mixed veggies, a salad, or some french bread and make a bigger meal. I used to make mashed potatoes with them, but it was just too much food for us.
Stuffed Bell Peppers - 11 WWP+ per Pepper
Ingredients:
2 Green Bell Peppers (I used 1 Large for Jess and 1 Medium for me)
1/2 lb Ground Beef (or other ground meat, I used venison, you could use turkey)
1/2 Red Bell Pepper
1 Small Onion (or 1/2 medium onion)
1 cup Prepared Rice (I prepare mine with chicken broth for added flavor)
2 cloves Garlic
8 oz Tomato Sauce
1/2 cup Monterey Jack Cheese + 1/4 cup for topping
1 tsp Cumin
1 tsp Oregano
1/2 tsp Chili Powder
1-2 dashes Cayenne
Preheat the oven to 375 degrees F. Cut the tops off of the green peppers and remove all seeds. Bring a large pot of water to boil and blanche the peppers for about 5 minutes, rotating if not all the pepper is submerged. Drain, set aside to cool.
Brown meat, drain, set aside.
Chop up your red pepper, onion, and garlic.
Heat a bit of oil or butter in a skillet over medium-low heat. Saute onion and pepper until soft. Add garlic and cook a few more minutes.
Mix meat, rice, and seasonings in with pepper and onion. Add seasonings and cheese, mix well.
Stand peppers up in a baking dish and stuff with mixture.
Bake for 30 minutes. Top with remaining cheese, bake another 10 minutes.
Ta-da! Delicious. Serve with a side of roasted corn or with tortilla chips & salsa, delicious!
