Hey Boo!
Since Thanksgiving is VASTLY approaching us – we’d wanted to get in the last bit of healthy meals as we could. I mean, there’s no since in eating healthy when Thanksgiving arrives, so why not save our waistlines as much as we can until then right? This recipe is super easy (& super cheap) and as always the meat can always be subbed for ground turkey, ground chicken, and the rice can be swapped with quinoa and veggies for our non meat eating friends.
**Pro Tip: Dash a little salt and pepper in your bell peppers and throw them in the microwave for 3 – 5 minutes before putting them in the oven. Cut’s down on cooking time, and will be a lot more tender when they come out of the oven.**
Ingredients
- 1 pound lean ground beef 90% lean
- 4 mushrooms chopped
- 3 ears of fresh corn kernals or 1 1/2 cups frozen corn
- 2 ribs of celery chopped thinly
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 14.5 ounce cans petite diced tomatoes with juice
- 2 tablespoons concentrated tomato paste
- 2 tablespoons basil
- 1 tablespoon oregano
- 1/2 teaspoon red pepper flakes
- kosher salt and freshly ground black pepper to taste
- 1 1/2 cups cooked long grain rice
- 1/4 cup chopped Italian parsley
- 6 bell peppers
- 1 cup shredded fontina cheese or monterey jack cheese
Instruction
Preheat the oven to 350 degrees F.
Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the mushrooms, corn kernals, chopped celery, onion and garlic and cook until vegetables are softened. Stir in the diced tomatoes, tomato paste, basil, oregano and red pepper flakes. Season with kosher salt and ground pepper to taste and cook for 15-20 minutes. Stir in cooked rice and chopped parsley and cook for another 5 minutes or until the rice is warmed through.
Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with 1/4 cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
Transfer to a 3 quart baking dish and fill the peppers with the hot meat and rice mixture. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Serve hot.
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