Between all this painting, gardening, my job, one child coming home for the summer and another graduating it’s been busy to say the least! Finally time to write a new post! With my daughter home I find she worries more nowadays about eating healthy. Eating more protein and lots of veggies while limiting carbs and dairy – and of course we want everything to be organic. I can’t really say much, I was young once too and I tried every fad diet there was. And the types of diets I did back in the day were not healthy at all! I have to say what she’s doing is not really a diet but more of a life style change. I suppose I could take a page from her and eat healthier myself BUT….what can I say? I like to cook! Everything! (unfortunately or fortunately depending how you look at it 🙂 )
Anyhow, these stuffed peppers are vegetables and protein so apparently they are on the eating plan! I cooked my peppers in the oven but you could also cook these in a crock pot if you wanted. Maybe throw them in around lunch time and by dinner time just add some cheese to the tops, broil and dinner is served! Or if you’re limiting dairy…no cheese on the top! Cheese or not, these peppers come together easily and are simply fantastic!
Give them a try – you can thank me later!
5-6 medium to large bell peppers
1 lb ground beef
1 14 oz can diced tomatoes
1 cup cooked rice
1/2 cup chopped onion
2 tbsp Worcestershire sauce
1/2 tsp crushed red pepper
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 cup shredded cheese (Cheddar or Mexican mix)
1/4 cup water
Preheat oven to 350 degrees.
Cut tops off and remove insides of peppers. If needed, slice a little off the bottom so the peppers stand upright.
With the exception of the cheese and water, in bowl mix together remaining ingredients. Stuff each pepper with beef mixture. Place stuffed peppers in baking dish. Pour 1/4 cup water into bottom of pan and place in oven.
Bake 1 hour.
When peppers are done top each with cheese. Broil till cheese is melted.
Any variety of bell pepper works. I tend to use red or yellow but use your favorite! If the peppers on on the smaller side use 6. If they are fairly large then 5 will do.
Any variety of rice works in this recipe, white, wild, brown.
I often add 1/2 cup of shredded cheese to the beef mixture before stuffing the peppers. However with my daughter sticking to her eating plan I left out the cheese. They’re still good without it!