Comfort food that’s good for you? Yup! Depending on what you use in your Stuffed Bell Peppers it can be the perfect “Healthy” comfort food!
These Stuffed Bell Peppers are the perfect grab and go meal to have on hand in the fridge. They are easy to reheat in the microwave for a quick lunch or supper.
Mom and I got busy in the kitchen during this past weekend’s snow storm and this was one of the recipes that I made along with the Caramel Apple Fruit Pizza that I shared yesterday.
There’s nothing like a good snow storm to put you in the mood to cook. I guess it must be some kind of nesting instinct that kicks in.
The great thing about Stuffed Bell Peppers is you can add the ingredients that you like and just use this recipe as a template. Whatever your favorite spices and vegetables are go ahead and add them here. Don’t like green peppers? Use red! Trying to watch your calorie intake? Use ground turkey instead of beef. Anything goes.
Stuffed Bell Peppers
- 1 Pound ,lean ground beef or turkey
- 1 Onion ,finely chopped
- 1 Red bell pepper ,finely chopped
- 2 Ribs of celery ,finely chopped
- 2 Cloves Garlic ,minced
- 1 Cup Chopped mushrooms
- 2 ,14 1/2 ounce cans Diced tomatoes, with juice
- 2 Tablespoons Tomato paste
- 1 Tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Crushed red pepper flakes
- Salt and pepper to taste
- 1 1/2 Cups Cooked rice ,I used a long grain white but brown or even a wild rice is fine
- 6 Large Bell peppers ,assorted colors if desired
- 1 Cup Shredded cheese for topping ,cheddar or monterey jack work well
- Fresh parsley for topping if desired
- Preheat oven to 350 Degrees F.
- Cut the tops off the 6 Bell peppers and clean out the insides. Place in a large roasting pan and fill the bottom of the pan with about a half inch of water or chicken broth. Set aside.
- In a large skillet over medium heat brown ground meat until no longer pink. Remove to a dish.
- Heat 2 tablespoon of oil in your skillet and add your onion, red bell pepper, celery, garlic and mushrooms and cook for about 5-7 minutes or until vegetables are soft.
- Add diced tomatoes, tomato paste, dijon mustard, red pepper flakes and worcestershire sauce and heat until simmering. Cook for about 5 minutes and then stir in your rice. Add salt and pepper to taste.
- Remove from heat and spoon evenly into your bell peppers. I had just enough to fill 6 but it will depend on the size of your peppers.
- Once filled top with cheese and bake for 40 minutes in preheated oven.
- Remove from oven and serve.
Stuffed Bell Peppers are a great weeknight meal that you can make ahead and then just pop in the oven to heat up! They’re also a great place to hide nutritious veggies from those picky eaters!
Here’s some more great weeknight meals for you to try. Just click on the picture for the recipe.
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