Stuffed Peppers Recipe

Ingredients

• 6 pieces Bell Peppers (large, any color, tops removed and halved lengthwise, seeds removed)
• 2.5 cups Canned Tomato Sauce (garlic and basil flavored)
• 1 teaspoon Olive Oil (extra virgin)
• 1 medium Onion (chopped)
• 4 cloves Garlic (minced)
• 1 lb Lean Grass‑Fed Ground Beef (80% lean)
• 2 cups Frozen Brown Rice (pre‑cooked, frozen for quick use)
• 1 cup Frozen Peas (add frozen, no need to defrost)
• 6 tablespoons Shredded Cheddar Cheese (for topping)
• to taste Salt
• to taste Black Pepper

Instructions

1. Boil Water

   Fill a large pot with water and bring it to a rolling boil over high heat.

   Time: PT5M

2. Prep the Peppers

   Lay the bell peppers on their side, cut off the tops, slice each pepper in half lengthwise, and scoop out seeds and membranes.

   Time: PT5M

3. Add Base Sauce to Baking Dish

   Spread ½ cup of canned tomato sauce evenly on the bottom of a 9×13 glass baking dish.

   Time: PT2M

4. Blanch the Pepper Halves

   Gently lower the pepper halves into the boiling water and cook for 5 minutes until they begin to soften.

   Time: PT5M

5. Cool the Peppers

   Remove the peppers with tongs and lay them on a clean dish towel to cool.

   Time: PT5M

6. Sauté Onion and Garlic

   Heat the non‑stick sauté pan over medium‑high heat, add 1 tsp olive oil, then add the chopped onion and minced garlic with a pinch of salt. Cook, stirring occasionally, until translucent, about 5 minutes.

   Time: PT5M

7. Brown the Ground Beef

   Add the 1 lb ground beef to the pan, season with salt and black pepper, and break it up with a spoon. Cook, stirring occasionally, until browned on the outside, about 5 minutes.

   Time: PT5M

8. Combine Filling Ingredients

   Stir in the cooked brown rice, frozen peas, and the remaining 2 cups tomato sauce. Mix gently and let the mixture simmer for 10 minutes to meld flavors.

   Time: PT10M

9. Cool the Filling Slightly

   Turn off the heat and allow the filling to cool for about 5 minutes so it’s easier to handle.

   Time: PT5M

10. Stuff the Peppers

    Spoon roughly ½ cup of the filling into each pepper half, packing gently but not over‑filling.

    Time: PT5M

11. Add Topping Sauce and Cheese

    Drop a small dollop of tomato sauce on top of each stuffed pepper, then sprinkle with about 1 tablespoon shredded cheddar cheese per pepper.

    Time: PT2M

12. Bake

    Place the baking dish in a pre‑heated 350°F oven and bake for 30 minutes, or until the cheese is melted and the peppers are heated through.

    Time: PT30M

    Temperature: 350°F

Nutrition Facts

Calories

340

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

3g