Stuffed Bell Peppers Recipe With Ground Beef
- Women`s Corner
- December 16, 2020
You can use any colour bell peppers to cover all the colors of the rainbow, and stuff them with lean ground beef, mushrooms and top with a little cheese for a good healthy dose of Vitamin C, protein, and carbs at the same time.
Ingredients :
- 1 pound lean ground beef 90% lean
- 4 mushrooms chopped
- 3 ears of fresh corn kernals or 1 1/2 cups frozen corn
- 2 ribs of celery chopped thinly
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 14.5 ounce cans petite diced tomatoes with juice
- 2 tablespoons concentrated tomato paste
- 2 tablespoons basil
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- 1 tablespoon oregano
- 1/2 teaspoon red pepper flakes
- kosher salt and freshly ground black pepper to taste
- 1 1/2 cups cooked long grain rice
- 1/4 cup chopped Italian parsley
- 6 bell peppers
- 1 cup shredded fontina cheese or monterey jack cheese
Method : Preheat the oven to 350 degrees F. Brown the bottom beef during a large fry pan over medium high heat for five minutes or until cooked almost through. Add the mushrooms, corn kernals, chopped celery, onion and garlic and cook until vegetables are softened. Stir within the diced tomatoes, ingredient , basil, oregano and red pepper flakes. Season with kosher salt and ground pepper to taste and cook for 15-20 minutes. Stir in cooked rice and chopped parsley and cook for an additional 5 minutes or until the rice is warmed through.
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Meanwhile, stop the tops of the peppers and spoon out the ribs and seeds, then rinse. Lightly sprinkle the within of the peppers with kosher salt and place during a microwave safe dish with 1/4 cup water. Cover with wrapping and microwave for five minutes or until they begin to melt. Transfer to a 3 quart baking dish and fill the peppers with the recent meat and rice mixture. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Serve hot.
