So, in efforts to step out the box a smidge, I decided to try a new recipe. This recipe does require a bit of prep before cooking, so make sure you have about 30 mins. to spare. What I like about this dish is that there is room for change to suit individual tastes and it hits every category in the food pyramid (sans fats, oils and sugar) for maximum nutritional benefit.
What You’ll Need
- 6 bell peppers
- olive oil
- butter or margarine
- red onion
- mushrooms
- diced fresh or canned tomato
- any kind of tomato sauce you’d like (1 1/2 jars)
- garlic powder or crushed garlic
- oregano
- basil
- salt
- pepper
- ground meat (preferably turkey, but use beef if you’re into that)
- rice (I like jasmine or basmati for this dish, but brown or white rice will work, too)
- one egg
- ketchup
- mustard
- shredded cheddar cheese
What To Do
In a large mixing bowl, combine the egg with a little salt and pepper, ketchup and mustard. Next time I am going to try Worcestershire sauce instead of ketchup and mustard. Gently stir to blend; add ground meat, cooked rice, and 1 cup of the tomato mixture. Mix well.
Stuff the bottom third of the peppers with meat mixture and then pour the tomato mixture into the pepper. Add more meat mixture. Place the peppers in a 3-quart baking dish. The peppers may need to lean against each other to stay upright — it doesn’t hurt anything. Top off remaining tomato mixture over the stuffed peppers. Bake at 350° for 60 to 70 minutes. Top stuffed peppers with a little shredded Cheddar cheese about 5 minutes before peppers are done; bake until cheese is melted.
Recipe for stuff pepper will probably serve 6. I was full after one.
How To Eat
Dig in! Some people will probably avoid the pepper altogether but after I ate what was inside, I did pull apart the pepper a bit with my fork and ate about one-third of it. Yum!
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