I've learned over the last few weeks that I LOVE stuffing things! Chicken, wraps, and veggies, the possibilities are endless. On my grocery trip last week these beautiful tri-colored bell peppers caught my eye. I did a bit of research and found thousands of recipes for stuffing these beauties. I decided to create my own ground beef and rice concoction, although you can stuf a bell pepper with almost anything you like! If you aren't a beef eater feel free to substitute ground turkey or if you are a vegetarian you can stuff these with the rice and almost any other vegetables you like. Serve with a side salad for a complete meal.
1.5 pounds lean ground beef
6 bell peppers
1 small onion - chopped
1 garlic clove - minced
1-14.5 oz can of diced tomatoes
2 cups cooked long grain wild rice
1 tbsp EVOO
1 tbsp oregano
Cracked black pepper
1 tbsp garlic salt
1/2 cup ketchup
1/2 tsp Worcestershire sauce
1 tsp Tabasco
1/4 cup water
1 cup low fat shredded mozzarella cheese
Fill a large stock pot with water and bring to a boil. Cut the top off the peppers, approximately one inch for the stem end. Preserve the tops for your presentation if you wish.
Remove the seeds and membranes. Place the peppers into the boiling water and sprinkle generously with kosher salt.
In a small bowl combine the ketchup, Worcestershire sauce, Tabasco, and water, mixing well. Spoon the sauce over filling and bake for 35 minutes uncovered. Remove the baking dish and distribute the cheese evenly amongst the peppers.
Bake for an additional 5 minutes or until cheese is melted. Serve immediately placing the matching top on each pepper and with a side salad.