Yields 4 servings
There are a million Stuffed Pepper recipes floating around these days, especially on the internet. Most of the recipes I’ve read are loaded with salt, fat, and Refined Carbohydrates. Refined Carbohydrates, also known as Complex Carbohydrates, are foods that have been stripped of their nutrients and when consumed, they release insulin which converts sugar into stored fat instead of energy. Typical Refined Carbohydrates include white rice, pasta, white bread, and sugar.
My recipe omits these belly fat causing culprits and replaces them with nutrient dense, protein-rich substitutes that make this recipe taste even better!
- ½ cup cooked brown rice
- 4 green or red bell peppers (when I can get red peppers at a good price, I will usually opt for these because they have a nice sweet flavor)
- 1 onion, chopped
- 3 Tbsp. olive oil
- ½ pound of very lean ground beef or turkey
- 1 Tbsp. Italian seasoning
- 2 cups reduced sugar tomato sauce
- 4 ounces low-fat shredded mozzarella or parmesan cheese
- Black pepper to taste
Preheat oven to 400 degrees. Spray a 9” square pan with cooking spray.
Cut the tops off peppers, seed insides, and arrange peppers in the pan. Chop usable portions of the tops. Heat oil in a skillet over medium heat. Sauté the beef or turkey for 3-4 minutes. Drain excess fat. Add the chopped peppers, onions, and the Italian seasoning to the skillet and cook for 5 minutes more.
Reduce heat to low and add 1 ½ cups of the sauce, the rice, and black pepper. Stir to heat through. Spoon the mixture into the peppers and top each one with a tablespoon of sauce.
Cover and back about 45 minutes. Uncover, top each pepper with the cheese, and bake until cheese is melted.
Serve these tasty beauties with a side salad and low-fat dressing, and trust me, no one at the dinner table will know that they’re eating healthy! Enjoy!