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| Stuffed pepper served with mashed sweet potatoes |
Created this Stuffed Peppers recipe tonight. These can be made vegetarian, with all kinds of veggies and the pepper stuffing can be frozen used later. This does require a good bit of prep time with all the chopping and pre-cooking but all of it can be done as far in advance as you want. Like I said it "freezes beautifully." It has lots of color and a variety of veggies that make for a healthy meal!
Stuffed Peppers
serves: 6-8 Cook Time: 1hr 15min
Ingredients- 1 medium onion, finely chopped
- 2 Tbs. olive oil
- 2 ribs celery, finely chopped (about a 1/2 cup)
- 1 Tbs. ground cumin (mmmm)
- 2 cloves garlic, minced (2 tsp.)
- 1 10-oz. pkg. frozen chopped spinach, drained
- 2 15-oz. cans diced tomatoes, drained, but KEEP the liquid
- 1 15-oz. can black beans, rinsed and drained
- 1 cup Brown Rice (cooked)
- 1 lb ground beef (browned) (can be any meet you want to use but it should be pre-cooked))
- 3 large carrots, grated (1 1/2 cups)
- 1/2 cups pepper Jack cheese
- 1 red bell pepper (I used red to add color. Yellow would be great too. Presentation!)
- 6-8 large bell peppers (cored and de-ribbed)
Directions
- Heat oil in saucepan over medium heat. Add onion, celery, and red pepper, and cook 5 minutes, or veggies begin to get soft. Add cumin and garlic, and saute for 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
- Stir in black beans, rice, carrots, and beef. You can also add cheese to the stuffing, optional (this is not the 1/2 cup). Season with salt and pepper.
- Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
- Fill each bell pepper with heaping veggie mix, and place in baking dish. Cover tightly with foil, and bake 1 hour. Uncover, and sprinkle each pepper cheese. Bake 10-15 minutes more, or until tops of stuffed peppers are browned (Broiling is good too). Let stand 5 minutes. Enjoy!
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| Stuffed Peppers |
