Ive always loved stuffed peppers and I found a recipe on another IC bloggers site named Niki. It came out okay but was very bland. I changed it up quite a bit to add flavor to make my tastebuds more happy. Very good! I added some pictures for you to see the process :)
Ingredients:
1 pound ground beef ( you can also do ground turkey)
5 various bell peppers ( I used red, yellow, and orange)
1 1/2 Cups cooked brown rice
3 Tbsp olive oil
1/2 Cup of beef broth
6 garlic cloves (minced)
1/2 yellow medium onion
1/2 Cup green onion
6 ounces fresh baby spinach
1/2 can black beans
2 Cups shredded mozzarella
1/2 teaspoon of italian seasoning
1/2 teaspoon of roasted garlic and herb seasoning
1 teaspoon of fresh chopped basil
1/2 Cup bread crumbs
Directions:
Preheat oven to 350 degrees. Cook the rice according to package directions. Set aside.
Heat olive oil in a medium saucepan over low heat. Add the garlic and onion and saute until translucent. Turn the heat up to medium, and crumble the beef, separating it as best you can. Add beef broth. Saute the meat until it browns, about 7 minutes. Add salt and pepper to taste among with the italian and roasted garlic and herb seasoning.
Add the spinach, green onion, basil, black beans, rice, and 1 1/2 cups mozzarella. Stir and cook until spinach is wilted and cheese melted.
Cut away the tops of the peppers. Discard the ribs and seeds. Fill each pepper completely with the mixture. Sprinkle last 1/2 cup of cheese on top and then the breadcrumbs.
Cover with foil and cook for 35-45 minutes. Then remove the foil and broil an additional 5 minutes until the tops brown.
Side note: You will have enough of the stuffing left over to wrap in a tortilla and eat for lunch the next day! :) I add the IC salsa in the wrap as well to give it more flavor. ( Find how to make IC salsa in my sauce's category)
Ingredients:
1 pound ground beef ( you can also do ground turkey)
5 various bell peppers ( I used red, yellow, and orange)
1 1/2 Cups cooked brown rice
3 Tbsp olive oil
1/2 Cup of beef broth
6 garlic cloves (minced)
1/2 yellow medium onion
1/2 Cup green onion
6 ounces fresh baby spinach
1/2 can black beans
2 Cups shredded mozzarella
1/2 teaspoon of italian seasoning
1/2 teaspoon of roasted garlic and herb seasoning
1 teaspoon of fresh chopped basil
1/2 Cup bread crumbs
Directions:
Preheat oven to 350 degrees. Cook the rice according to package directions. Set aside.
Heat olive oil in a medium saucepan over low heat. Add the garlic and onion and saute until translucent. Turn the heat up to medium, and crumble the beef, separating it as best you can. Add beef broth. Saute the meat until it browns, about 7 minutes. Add salt and pepper to taste among with the italian and roasted garlic and herb seasoning.
Add the spinach, green onion, basil, black beans, rice, and 1 1/2 cups mozzarella. Stir and cook until spinach is wilted and cheese melted.
Cut away the tops of the peppers. Discard the ribs and seeds. Fill each pepper completely with the mixture. Sprinkle last 1/2 cup of cheese on top and then the breadcrumbs.
Cover with foil and cook for 35-45 minutes. Then remove the foil and broil an additional 5 minutes until the tops brown.
Side note: You will have enough of the stuffing left over to wrap in a tortilla and eat for lunch the next day! :) I add the IC salsa in the wrap as well to give it more flavor. ( Find how to make IC salsa in my sauce's category)