Stuffed Red Peppers

If you're looking for something easy and healthy

this recipe is perfect. I made these for dinner last night and everyone loved them!

We like the red peppers, they're sweeter than the green, 

but if you like the green use them. 

I like to play around with recipes, add something different, take something out.

This is one of those recipes. 

If you don't eat meat, take it out, use more grains and veggies!

You can make it your own.

Stuffed Red Peppers:

6 Medium Red Peppers
3 Cups Cooked Whole Grain Texmati Brown Rice & Wild Rice w/ Soft Wheat & Rye (or whatever grain you prefer)
2 Cups Ground Beef or Ground Turkey or Ground Chicken (your preference)
1 Cup Diced Cooked Celery
2 Cups Diced Cooked Zucchini
1 Cup Diced Cooked Onion
1 Cup Black Beans
1 Small Can Tomato Paste
Water
1 Cup Grated Cheese (your choice-I used Mozzarella this time)
+ Extra cheese to sprinkle on each stuffed pepper, about a tablespoon each
Salt & Pepper

Wash and cut tops off of red peppers, remove seeds, place in stock pot with about 3" water, cover and steam until slightly tender. When finished, remove peppers with tongs, empty water from each and place standing up in baking dish.

In a bowl add cooked ground meat, grains, celery, zucchini, onion, black beans, tomato paste & water.
Add enough water (about 1 1/2 cups), enough to make a saucy mixture, stir until well combined. Mix in grated cheese. Add salt & pepper to taste.

Fill each pepper to the top with the cooked mixture, don't over stuff. When each pepper is filled, sprinkle with extra cheese. Place peppers in the oven at 350 degrees for 1/2 hour to 45 minutes. Until heated through.

Now when I made this, I had smaller red peppers, so there was extra meat, grain and veggie mixture. It tastes delicious alone. I'm sure someone will eat it for lunch this afternoon!

Happy cooking!

Enjoy

-Lynn

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