I decided while grocery shopping last night I wanted to make some stuffed red peppers for dinner tonight. Too bad I had never made them and didn't really know how. So, to the google I went and found some recipes. None of them was exactly what I wanted to do or "healthy" enough of an option for my weight watchers following self. Thus, I made my own recipe and it is mighty delicious, if I do say so myself.
- 4 large red bell peppers cored
- 1 pound 93/7 lean beef (or turkey if you prefer)
- 2 celery stalks chopped small
- 1 small onion (whatever color you prefer) chopped small
- 1 large carrot - washed, peeled, and chopped into thin-ish circles or half moons
- 2 - 3 white mushrooms chopped
- 2 eggs, slightly beaten
- 1 - 2 tbsp of minced garlic (depending on taste preferences)
- 2 tsp parsley flakes (or to taste)
- 2 tsp basil
- liberal amounts of ground pepper (I use a pepper grinder so my amounts aren't exact. It's a "to taste" thing.)
- 2 cups brown rice (Yes, the healthier, heartier kind. White rice just wouldn't work right.)
- 1/2 cup cheese of chioce (sharper cheddars work better)
1. Get a large skillet warmed on med to med high and spray with a nonstick cooking spray. Start rice cooking (I use a rice cooker. Very easy.). Preheat oven to 400.
2. Place carrots, celery, onion, garlic, and mushrooms in pan. Stir regularly. Watch for when they just start to soften.
3. Add ground beef and mix in well. As the meat starts to brown, add half of each spice. Stir regularly.
4. Once meat and veggies are mostly cooked, add the remainder of the spices and egg. Cook until no more egg "goo" is visible. Turn the heat to low and let sit.
5. Is the rice done? Good. Serving spoon in heaping portions, one at a time and mix well between each. (Makes getting it evenly mixed easier.) Leave this sit on the low range.
6. Parboil the peppers in boiling salted water for about 5 minutes. The amount of salt isn't of super great importance, as far as I can tell.
7. Lightly oil a small baking dish (only needs to be big enough for the peppers to fit comfortably). Fill peppers with mixture and place in dish. Too much mixture? Pile it on top and let it spill into the dish. Sprinkle cheese over peppers and mixture. Put about 1/3 cup of hot water in the bottom of the dish.
8. Place in oven and bake for 20 minutes.
Mmmmm... Tasty.
- 4 large red bell peppers cored
- 1 pound 93/7 lean beef (or turkey if you prefer)
- 2 celery stalks chopped small
- 1 small onion (whatever color you prefer) chopped small
- 1 large carrot - washed, peeled, and chopped into thin-ish circles or half moons
- 2 - 3 white mushrooms chopped
- 2 eggs, slightly beaten
- 1 - 2 tbsp of minced garlic (depending on taste preferences)
- 2 tsp parsley flakes (or to taste)
- 2 tsp basil
- liberal amounts of ground pepper (I use a pepper grinder so my amounts aren't exact. It's a "to taste" thing.)
- 2 cups brown rice (Yes, the healthier, heartier kind. White rice just wouldn't work right.)
- 1/2 cup cheese of chioce (sharper cheddars work better)
1. Get a large skillet warmed on med to med high and spray with a nonstick cooking spray. Start rice cooking (I use a rice cooker. Very easy.). Preheat oven to 400.
2. Place carrots, celery, onion, garlic, and mushrooms in pan. Stir regularly. Watch for when they just start to soften.
3. Add ground beef and mix in well. As the meat starts to brown, add half of each spice. Stir regularly.
4. Once meat and veggies are mostly cooked, add the remainder of the spices and egg. Cook until no more egg "goo" is visible. Turn the heat to low and let sit.
5. Is the rice done? Good. Serving spoon in heaping portions, one at a time and mix well between each. (Makes getting it evenly mixed easier.) Leave this sit on the low range.
6. Parboil the peppers in boiling salted water for about 5 minutes. The amount of salt isn't of super great importance, as far as I can tell.
7. Lightly oil a small baking dish (only needs to be big enough for the peppers to fit comfortably). Fill peppers with mixture and place in dish. Too much mixture? Pile it on top and let it spill into the dish. Sprinkle cheese over peppers and mixture. Put about 1/3 cup of hot water in the bottom of the dish.
8. Place in oven and bake for 20 minutes.
Mmmmm... Tasty.