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)

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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

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

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

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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

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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

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

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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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