So the recipe for my version of Stuffed Red Peppers comes from at least a dozen versions found on the internet. My whole approach was to get as much flavor out of these babies as possible. Most recipes called for rice, meat usually beef or turkey, and cheese for those who like it. I like all of these things so I incorporated them into my recipe. I also have family members that either don’t eat beef or don’t eat turkey (oy!) so I did both. I do have a lot of ingredients but the flavors came out really good! This recipe makes about 10 bell peppers. I wanted to try the peppers first in case it tasted funky... I can assure you it didn’t.
There was a lot of meat leftover so I used it for 5 prepared meal packages for the week. My only issue was timing. As you can see they are a little well done so I will make sure to adjust my cooking time next time. Every recipe I found had a different temperature and cooking time so I was winging it for real….So without further adieu here is my version of Stuffed Bell Peppers.
There was a lot of meat leftover so I used it for 5 prepared meal packages for the week. My only issue was timing. As you can see they are a little well done so I will make sure to adjust my cooking time next time. Every recipe I found had a different temperature and cooking time so I was winging it for real….So without further adieu here is my version of Stuffed Bell Peppers.
Ingredients for 6 (10) if you use all of the mixture.
8 Large flat bottom Bell Peppers (reserve 2 aside for sauce)
1 pound lean ground beef
1 pound ground turkey
1 package Uncle Ben’s whole grain medley (microwaveable)
2 cans stewed tomatoes
1 package of mini San Marzano tomatoes (10oz bag) diced
½ lb campari tomatoes (½ lb is needed) diced
1 can tomato sauce
2 cloves garlic chopped
1 can black beans
olive oil
1 medium onion chopped
1 red and 1 green pepper chopped
1 cup Low fat - skim milk mozzarella cheese
grated parmesan cheese
Seasoning:
(Season to taste)
1 pound lean ground beef
1 pound ground turkey
1 package Uncle Ben’s whole grain medley (microwaveable)
2 cans stewed tomatoes
1 package of mini San Marzano tomatoes (10oz bag) diced
½ lb campari tomatoes (½ lb is needed) diced
1 can tomato sauce
2 cloves garlic chopped
1 can black beans
olive oil
1 medium onion chopped
1 red and 1 green pepper chopped
1 cup Low fat - skim milk mozzarella cheese
grated parmesan cheese
Seasoning:
(Season to taste)
Onion powder
garlic powder
black pepper
chili powder (½ a teaspoon for each mixture) this I measured
You will need 3 skillets
garlic powder
black pepper
chili powder (½ a teaspoon for each mixture) this I measured
You will need 3 skillets
1 for vegetables
1 for beef mixture
1 for turkey mixture
Prep Directions:
Hollow out and wash Bell Peppers
(Remember to take off any produce stickers. I left one on.
1 for beef mixture
1 for turkey mixture
Prep Directions:
Hollow out and wash Bell Peppers
(Remember to take off any produce stickers. I left one on.
Cook brown rice in the microwave according to directions.
Brown Ground meat. Season with onion powder, black pepper, garlic powder and chili powder.
In the vegetable pan:
Heat 2 TBS olive oil. Sauté 1 clove of garlic. Add chopped bell peppers, then onion. Let it cook down until onions are transparent.
Add stewed tomatoes let cook for 3 minutes. Add black beans. Stir until beans are heated then add cooked rice. Stir. Add 1 can of tomato sauce. Stir until all ingredients are well mixed. Add half of the cooked vegetables to each pan of browned meat stuffing. Stir until all ingredients are heated thoroughly. Turn heat off and let it cool a few minutes. TASTE IT. Season again if necessary. Some may desire salt, however the beans, and the rice have salt so it was salty enough for me.
Heat 2 TBS olive oil. Sauté 1 clove of garlic. Add chopped bell peppers, then onion. Let it cook down until onions are transparent.
Add stewed tomatoes let cook for 3 minutes. Add black beans. Stir until beans are heated then add cooked rice. Stir. Add 1 can of tomato sauce. Stir until all ingredients are well mixed. Add half of the cooked vegetables to each pan of browned meat stuffing. Stir until all ingredients are heated thoroughly. Turn heat off and let it cool a few minutes. TASTE IT. Season again if necessary. Some may desire salt, however the beans, and the rice have salt so it was salty enough for me.
Once the stuffing is cooled add them to the peppers. Fill to the top of the peppers and add mozzarella cheese on top.
Put in a preheated 375 degree oven.
( Now oven temperatures vary. Most recipes say 350 -375 degrees.)
( Now oven temperatures vary. Most recipes say 350 -375 degrees.)
Cover with foil. Leave a little peak open on the side of your baking dish to let air vent. Bake in the oven 45 minutes. Serve with the quickie tomato sauce (keep reading) and a sprinkle of parmesan when done.
*NOTE - WATCH YOUR OVEN. The peppers may take more or less time depending on your oven and how well done you want your peppers. If you cook them too much they will spit. As did one of mine. After 30 minutes of cooking I suggest you keep an eye on them every 5 minutes after that.
While Peppers are cooking prepare the Quickie Tomato Sauce:
Quickie Tomato Sauce (To serve on top of the peppers)
Heat 3 TBS olive oil. Sauté 1 clove of garlic. Add reserved chopped bell peppers, then onion. Let it cook down until onions are transparent. Reduce heat. Add diced san marzano and campari tomatoes, let cook down for 20 minutes sprinkle with parmesan cheese. The juice will ooze out of your tomatoes while cooking and make this awesome sweet sauce. Keep stirring so it doesn’t stick or dry out. Pour it in a dish and put it to the side. Serve on top of your peppers once they are done.
Heat 3 TBS olive oil. Sauté 1 clove of garlic. Add reserved chopped bell peppers, then onion. Let it cook down until onions are transparent. Reduce heat. Add diced san marzano and campari tomatoes, let cook down for 20 minutes sprinkle with parmesan cheese. The juice will ooze out of your tomatoes while cooking and make this awesome sweet sauce. Keep stirring so it doesn’t stick or dry out. Pour it in a dish and put it to the side. Serve on top of your peppers once they are done.
*Note - Feel free to use the vine tomatoes or the small cherry tomatoes for the sauce. I bought the san marzano/ campari tomatoes because they were on sale at my local market. They can be expensive considering all of the other ingredients you have to purchase.
Phew!!! That’s it! MY peppers were delicious. I served it with a mixed green salad. Next time I will cook the brown rice from scratch myself to cut back on the sodium. I decided not to add additional salt because of the salt in the rice and the beans so it balanced out. My husband said a little sweeter next time but he’s crazy because he has a ridiculous sweet tooth. That’s it. If you try it let me know what you think. Any adjustments please let me know I am always interested in others interpretations.
Remember this recipe made a lot of stuffing for the peppers so if you are only making 3 or 4 use half. The mixture by itself is great also!!
Bon Apetit!
