Recipe Stuffed Bell Peppers

Friday Dinner

6 grn peppers, stems & seeds removed, drain.
1 lb ground beef (can omit or replace w/ allergen friendly veggie meat if vegan/vegetarian!)
3/4 cup rice (we love sushi/sticky rice in these)
1 tsp real salt
1/4 tsp pepper
1 tsp thyme
3 tsp garlic, minced or chopped
1 tsp basil
1 tsp oregano
1 tsp parsley
1/3 cup chopped onion
1/2 soup can sized safe crushed tomatoes (like 'full circle' organic brand at grocery stores, check labels carefully - even many of the organic brands will contain citric acid/ascorbic acid)

cook peppers in boiling water for 5 minutes. mix rest of ingredients. stuff peppers w/ meat mixture. stand upright in small roaster. pour over remaining tomatoes diluted w/ half a soup sized can of water.
bake covered for 45 mins; uncovered for 15 mins longer at 350 degrees. squirt a little ketchup on each pepper before baking. ('organicville' brand makes a ketchup, but it contains vinegar, which is corn-derived. we make our own ketchup by mixing safe tomato paste w/ agave syrup, a dash of rice or apple cider vinegar & a dash of real salt, all to taste.) serve w/ fresh /frozen green beans and mashed potatoes. (we use 'tempt' original hemp milk for the mashed potatoes and they're awesome.)
(note: you can blanche and freeze bell peppers a week in advance and just stuff them when you decide to make them for that night's dinner!)


Nancy Cuevas Weimann said...

sounds yummy!!

Anonymous said...

I'm making this one sounds great! Thanks for making this so easy! Jenny

Unknown said...

sounds good but I am allergic to tomatoes too.

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