Healthy Stuffed Bell Peppers Pre-heat oven to 350 1)Cook rice (brown rice, tomato paste, Spicy Flavor God, water) 2)Slice tops off 6 peppers, remove membrane, wash off seeds. 3) Simmer for 5 minutes: 6 bell peppers (I had 3, so used muffin pan for extra) Large pot with water, bring to boil, simmer, place peppers in pot, cover. After 5 minutes, drain, set aside. 4) Skillet Medium Heat: olive oil 1/2 cup each, 3-4 veggies, your choice (celery, Portobello mushroom, Roma tomato, sweet onion) garlic, tomato sauce oregano, basil, salt, pepper sauté veggies, add tomato sauce, add seasonings/herbs. Cook until not saucy. Drop heat to low. 5) Large Mixing Bowl: 1 egg, slightly beaten salt, pepper, Worcestershire sauce 1 pound (approx) ground meat (beef, 93%) 1 cup cooked rice 1 cup skillet mix (veggie tomato sauce stuff) Gently stir to blend. I used rubber spatula but I would do it by hand if product is not too hot. Or electric mixer on low. Your pref. 6)Stuff peppers with mix. Top left over skillet mix on peppers. Bake for 55 minutes. May serve immediately or wait 5 minutes. Notes: The extra stuffing I had I put in a muffin pan so I wouldnt have raw meat standing by. Baked for 45 minutes at 350 degrees. But if you did full 6 peppers, this shouldnt be a problem. I do herbs and seasonings by taste. Some like garlic, some hate salt. Do what you want. ✨✨ Please leave a comment below! Click Like if you would like to see more recipes! #healthy #recipes #dinner #hearty #food
Posted on: Wed, 15 Oct 2014 10:19:37 +0000
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