Stuffed bell peppers are a delicious easy meal that is both filling and nutritious. You can add whatever you like there is no wrong way to make the filling, I like to keep it simple, using easily accessible ingredients that most home cooks have in their pantry and refrigerator, sometimes I add kale and par cooked split yellow peas. For a vegetarian option substitute black beans for the ground meat. Here’s how to make it:

Stuffed Bell peppers

makes 4 large stuffed peppers

1 lb ground beef (you can also use turkey or chicken)

4 large bell peppers, tops sliced off and cleaned of seeds and membranes

1 cup par cooked rice (white or wild) I used wild rice

1 small onion chopped

1 clove garlic minced

1 cup diced tomato

1 cup grated cheese (cheddar or manchego are good) divided

2 cups tomato sauce or a can of tomato soup with a can of water)

olive oil

salt and pepper

Pre heat oven to 375 degrees. Add the tomato sauce or soup to a 9×13 baking dish.

Boil a half cup dry rice in salted water (will yield 1 cup cooked rice) until al dente (partially cooked), drain and set aside

Heat olive oil in saute pan add the onions and cook until softened, add the garlic and continue to saute until soft and translucent. Remove from pan and set aside. Add the ground meat and brown, if there is a lot of fat drain most of it, add the onions, garlic and diced tomato continue to cook for approximately 1 minute. Season to taste with salt and pepper. Add the cooked rice and 3/4 cup of the grated cheese, mix to combine.

Fill each pepper and place in baking dish. Sprinkle the remaining 1/4 c cheese on top. Cover with aluminum foil and bake for 45 minutes. Remove foil and increase temperature to 425, bake for another 15-20 minutes. To serve, spoon some of the tomato sauce on the peppers and enjoy! Note: You can prepare them ahead of time and refrigerate the uncooked peppers, just pop them in the oven before mealtime.

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