Bell stuffed peppers are satisfying and a wonderful meal anytime of the year.
These are gluten free, amazingly tasty and you can use green, red, yellow, orange whichever bell pepper you desire.
This recipe is budget friendly, very healthy and filling; give them a try!
Stuffed Bell Peppers
3 large bell peppers
1 medium onion, finely chopped
3 Tbl. garlic, chopped or minced
1 lb. lean ground beef (or 1/2 lb. beef and 1/2 lb. Italian sausage)
1 Tbl. parsley
1 tsp. dry basil
1 tsp. beef bouillion
1 Tbl. Worcestershire sauce
1/2 Tbl. mustard, Dijon is best
1/2 tsp. Emerill’s
1 cup cooked rice, brown rice or cooked barley (quick cook works well) *leave out if needed for gluten free
1 can Italian style stewed tomatoes, mashed up or pureed
1/2 tsp. Montreal steak seasoning
2 tsp. balsamic vinegar
1 bottle marinara sauce (plus 1/4 cup water to rinse bottle) or 3 ½ cups homemade sauce
1/4 cup shredded real parmesan cheese
8 oz – 16 oz. medium-sharp cheddar cheese, shredded
Heat oven to 350 degrees.
Slice off top inch of each pepper top, cut in half and remove the core, inside veins and seeds.
Place the peppers in a large pan of boiling water and parboil for 4-5 minutes, then invert on paper toweling to drain well.
In a large-size skillet or fry pan, over a medium-high heat add the hamburger, onion and garlic; let this mixture sauté until the meat and onion are cooked through.
Add in the parsley, basil, bouillon,Worcestershire, mustard, Emerill’s, rice or barley, tomatoes, Montreal seasoning, balsamic, parmesan and 2/3 of the shredded cheddar cheese. Simmer about 5 minutes.
Meanwhile, pour marinara sauce in 9×13” baking pan. (rinse bottle with water if using)
Put bell peppers in pan on marinara sauce with cut side up, like a bowl.
Fill peppers with meat mixture and cover with foil and bake in oven for 30-45 minutes or until tender and heated through.
Top with the last 1/3 shredded cheese until melted, then serve.
Carrie’s recipe, copyright Carrie Groneman, A Mother’s Shadow, 2013
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