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Stuffed Peppers
CAL 388 FAT 7G PROTEIN 11G
INGREDIENTS
• 4 large bell peppers ~ any color of peppers will do just fine
• 1 pound/.453kg of lean ground beef or ground turkey for extra protein in your stuffed bell peppers
• 1 small white onion (diced)
• 2 teaspoons Italian seasoning
• 1 teaspoon ground cumin
• ¼ cup of chopped fresh parsley or cilantro
• 1 teaspoon garlic powder
• ¾ teaspoon Himalayan salt
• ¼ teaspoon ground black pepper
• 2 cups fresh spinach
• 1 (15-ounce/.426ml) can diced tomatoes with juices
• 1 cup cooked brown rice
• ½ cup shredded sharp cheddar cheese
• ½ cup shredded mozzarella cheese
COOKING INSTRUCTIONS
• Preheat oven to 350 degrees
• To prepare the bell peppers, slice off the tops to remove the stem ends. Scoop out the seeds and membranes, then rinse the peppers. If needed, trim a thin slice from the bottom of each pepper so they can stand upright. In a saucepan, bring enough water to cover the peppers to a boil. Add the peppers and cook for approximately 2 minutes, then drain.
• In a skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef/turkey is browned; drain. In a separate saucepan cook brown rice, salt, garlic, remaining spices & 1 cup of tomatoes until done, apprx 8 -10 minutes.
• Combine both beef and rice mixture together filling the bell peppers with your yummy mixture. Cook for 15 minutes @ 350 degrees or until soft. Just before removing from oven, apprx 3 minutes prior (add any extra tomato juice to the peppers & sprinkle peppers with cheese) Sprinkle with cilantro before serving.
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