Stuffed Peppers

Good Morning!

After I posted yesterday, I fell into a slump! I was so sore from work and running, and I told myself I would take a power nap. The power nap turned into a 2.5 hour nap! Who am I?!

Any who I have an awesome new recipe! B and I have been talking about how we are getting tired of either chicken or fish with a veggie and rice everynight. So I decided when menu planning, to mix it up a bit!

Stuffed Peppers

4 large sweet bell peppers

1.5 lbs ground beef (90% lean 10% fat)

8 oz can tomato sauce

1/2 cup whole grain rice

1/2 sweet onion

Salt & Pepper

Italian Seasoning

Mozzarella Cheese (optional)

1. Pre-heat the oven to 375

2. Start by following the directions for cooking your rice. I always just do 1:2 ratio (1/2 cup rice, 1 cup of water)


3. Next start to brown the meat. Because we are using a low fat ground beef, make sure you cook the beef at medium to insure no chewiness


4. Add the chopped 1/2 sweet onion, salt, pepper and italian seasoning



5. While that is all cooking, take out your peppers, cut off the tops and remove any seeds inside


6. Cover the peppers with some water and add to a microwaveable plate, heat for 4 minutes on high, until they are soft. This allows for a softer pepper and less time in the oven


7. Once the meat and rice are done cooking, add both to a bowl and add the 8 oz of tomato sauce. Mix until you have coated the rice and meat



8. Next stuff each pepper with filling and place in a baking pan


9. Place the stuffed peppers in the oven for 10 minutes and let cook

10. Switch the oven to broil for the last 2 minutes and add cheese (optional)

Ubber blurry!

Ubber blurry!


11. Enjoy!

*Gluten-Free and Dairy Free


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