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Monday, June 10, 2013

Ground Beef and Rice Stuffed Bell Peppers

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
Kosher salt
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. 

Use a spoon to keep them completely submerged in the water if necessary. Boil for 4-5 minutes or until crisp/tender. Drain upside down to ensure all the water is removed. 

 In a large heavy bottomed pan, heat the EVOO over medium-high heat.  Saute until soft and translucent, approximately 5 minutes.  Add the garlic to the pan and cook 30 seconds.  Stir in the ground beef, season with kosher salt and pepper, and cook until no longer pink.  Remove from heat and drain any fat that has cooked off the meat.  Return the mixture to the pan and place over medium heat.  Add the cooked rice, tomatoes, oregano, and garlic salt.  Continue to cook for 5 minutes, stirring well to incorporate. 

Preheat your oven to 350 degrees and place your peppers in a large baking dish.  If you find that some of the peppers won't stand on their own, slice a thin layer from the bottom of the pepper to make it flat.  Stuff the peppers with the meat filling pressing the meat into the peppers firmly. 

Any leftover meat you have you can scatter on the bottom of the baking dish. 

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. 

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