Chris' Recipes

Bon Appetite!

Stuffed Green Peppers

Written By: Chris - Jan• 24•13

Stuffed peppers are a “go to” meal for us!   You can change them up easily and they are healthy!  They happen to be one of Bill’s favorites, so I basically create the filling out of ingredients that I have on hand.

Fresh, crisp green bell peppers are a tasty vegetable that can be a regular part of a healthy eating plan. This vegetable is low in calories and contains 0 grams of fat and a good supply vitamins and minerals. Their mildly sweet flavor makes green bell peppers versatile enough to include a wide variety of nutritious recipes.

When shopping for the peppers, choose ones that are firm, bright and shiny.  They should appear “heavy” for their size.  Try to avoid those with bruises and soft spots, or peppers that are soft or shriveled.  (though if this happens in the fridge, you can still use the soft ones chopped up in other dishes such as pasta sauce!)  You can store peppers in a plastic bag in the refrigerator for about a week.  We love the red ones too, which actually riper versions of green peppers that pack more beta carotene, vitamin E and sweetness than their green counterparts!

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Ingredients:

4 Green Bell Peppers, medium
1/2 lb. Ground Beef or Turkey
1/4 Cup Onion, cooked and caramelized in oil
1 Tablespoon Olive Oil
1 Cup White Rice, cooked/left over
2 Garlic Cloves, pressed
1/2 Cup Fresh Tomatoes
1/2 Cup Chopped Cilantro
1/2 container of 15 oz. Ricotta Cheese, park skim
2 Tablespoons Italian Seasoning, divided
2 Cups Prepared Pasta Sauce
1/4 Cup Parmesan Cheese, shredded
1/4 Cup Mozzarella Cheese, shredded

Clean and core peppers removing the stems, centers and seeds.  (You may wish to par cook the peppers.  Simply microwave them on high for two minutes or so once cleaned)  Place peppers cut side up in an oven safe dish that has been sprayed with non stick cooking spray.

Start by browning the chopped onion and ground meat over medium heat until the meat is cooked through and the onion is translucent.  Add garlic and allow to cook for about two minutes before adding all of the other ingredients above including the 1/2 cup of prepared pasta sauce.  (Reserve the rest of the pasta sauce, Italian Seasoning  and cheese for topping)

Stuff each pepper with the meat and ricotta cheese mixture and return to baking dish.  Then pour remaining pasta sauce over peppers and sprinkle with Italian seasoning.  Cover with foil and Bake at 350 for about 45 minutes until hot and bubbly.

Remove foil and sprinkle with shredded cheese and bake or broil uncovered until cheese is hot and browned.

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Enjoy!

Cheers!
~Chris

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