Crafted by Kim in the nourish + flex kitchen
Here’s a way to get additional veggies into your meal plan. These are great all year round but will be even better with peppers from your summer garden. My oldest eats 2 whole peppers when I make this recipe and my youngest only eats the filling!
These are made with minimal ingredients and don’t require much prep time. I’ve made them two different ways. The first is I filled the whole pepper and baked them standing up. The second technique is to cut the peppers in half, fill them, and bake them lying down. I think you can add more filling to them when they’re cut in half. You can experiment and see which way you prefer.
Ingredients: (makes 4-6 stuffed peppers)
4-6 medium peppers (I used red, orange, yellow)
1 pound of ground chuck
½ cup cooked rice (Basmati)
½ cup of sauce (Rao’s Marinara or Dei Fratelli All Purpose Italian Sauce)
2 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper
2 Tbsp parmesan cheese
Instructions:
*Wash peppers, cut tops off and clean out seeds and flesh
*Brown ground meat in a skillet on medium heat
*Add rice, sauce, and seasonings
*Stuff the peppers with the meat filling
*Place the peppers in a glass pan and add ½” of water
*Cover with foil
*Bake at 375 degrees for 40 minutes or until peppers are tender
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