Dyan made Stuffed Bell Peppers. You can find more of Dyan’s healthy and easy recipes at www.coachdconsulting.com.
4 bell peppers (I prefer red, orange, or yellow)
1 t extra virgin olive oil
½ cup chopped onion
1 t minced garlic
½ t each salt and pepper
½ t each cumin and chili powder (or Italian seasoning)
½ pound lean ground beef (could sub lean ground turkey or mushrooms)
1 can (8 ounces) tomato sauce
½ cup corn kernels (or any veggie you have in your freezer)
1½ cups cooked brown rice (or quinoa or couscous)
½ cup shredded cheese (or whole grain breadcrumbs or save ¼ cup of the tomato sauce)
4-6 oz low sodium stock, beer, or water
Preheat oven to 350 degrees.
Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Heat EVOO in a large skillet over medium heat until hot. Sauté chopped pepper tops, onion, garlic, and seasonings for a few minutes. Add ground beef and cook until meat loses pink color. Add tomato sauce and corn. Simmer for about 10 minutes. Remove from heat and add rice. Mix well.
Stuff peppers with meat mixture and place in a baking dish. Make sure the dish is small enough with high enough sides to keep peppers standing up. Equally divide the shredded cheese over the top of each pepper. Note: for dairy free, use whole wheat breadcrumbs; for gluten free, use some of the tomato sauce. Add 4-6 ounces of stock, beer, or water to the bottom of the pan. Cover lightly with foil and bake for 30 minutes. Remove foil and bake for an additional 10-20 minutes until peppers are soft and tops are slightly browned.
You can serve immediately or refrigerate for up to a week or freeze up to six months. This recipe can easily be doubled, so make extra and freeze individual portions. Serve with a seasonal salad, veggies, or fruit.