Mmmm…yum.  Red peppers are definitely one of my favorite foods.  When I am slicing them, it is not uncommon for one of my children to wander over to my side asking for a “sample.”  What a wonderful treat!  Here is a recipe that I created that is delicious, easy, and versatile.  You can follow it in precise detail, or vary the ingredients to use up any leftovers in your refrigerator.

Stuffed Red Peppers

6 – 10 red (or any color, really) bell peppers
1 pound ground beef, turkey, chicken, or buffalo
1/2 medium onion, chopped
1 c cooked brown (or white) rice
1 c shredded zucchini
1/2 c shredded Daiya™ “cheese” (cheddar or mozarella)
1/3 c finely chopped greens (spinach, kale, collards, etc.)
1/4 c ketchup or spaghetti sauce
1/2 tsp salt
1/2 tsp ground pepper
extra Daiya™ cheese for topping peppers, optional

Preheat oven to 350˚ F.

Wash and core peppers.  Place in a 9 x 13 inch baking pan; set aside.

Brown meat in a skillet over medium high heat.  Drain excess fat.  Add onions and sautè until soft. Stir in remaining ingredients and stir until combined.

Spoon the meat mixture into the peppers.  (The number of peppers needed will vary depending on the size of the peppers.)  You do not need to press the meat mixture into the peppers, just gently spoon it in to fill each pepper.  Top with extra cheese, if desired.

Bake 45 minutes.

You can prepare these ahead of time.  Keep stuffed (but not baked peppers) in the refrigerator. Simply pop them in the oven when you are ready and voilà! 45 minutes later…a hot, delicious dinner awaits you.


© 2013 Thrive.