By Katie Zavadil, University of Minnesota Medical Center, Fairview Dietetic Intern
This recipe seems to always be a hit – no matter the time of year or the weather conditions. Bell peppers are available in a variety of colors, ranging from green to red to yellow and orange. The nutrients vary slightly depending on the color of the pepper. For example, red peppers contain lycopene (same nutrient found in tomatoes) compared to green peppers that don’t have this nutrient. These veggies also contain ample vitamin C, vitamin K, and vitamin B6. Vitamin K helps with blood clotting and vitamin B6 helps with nervous system function!
Stuffed peppers are a hearty, yet healthy dish with the meal cooked inside of a green pepper. Although the recipe title is “stuffed green peppers”, feel free to use any color pepper according to your personal preference!
Stuffed Bell Peppers
Adapted from pinterest.com
Ingredients and Directions:
- 1 lb. ground beef
- 1 medium onion, diced
- 1 Tbsp. red chili powder
- 1 Tbsp. minced garlic
- 4 Bell Peppers
- ground beef mixture per above recipe
- 1 ½ cups cooked white or brown rice
- ½ cup shredded cheddar cheese
- 7-8 pieces sundried tomatoes in olive oil, chopped
- 1 large spring onion, chopped (or 3-4 scallions)
- 3 Tbsp. tomato paste
- 1 tsp. cumin
1. Put fresh ground meat into frying pan along with all the other ingredients and cook meat until browned. Drain fat if necessary.
2. Cut the tops off the peppers, just below the stem indentation. Take the seeds and membrane out of the bottom and discard. Rinse peppers thoroughly and place in a small microwavable baking dish, open side up. Microwave on high for about 4 minutes, or until slightly steamed.
3. While the peppers are in the microwave, mix all the remaining ingredients, except for ¼ cup of the cheese, in a large mixing bowl. Incorporate well.
4. Remove the peppers from the microwave and stuff with the ground beef filling. Top with the remaining cheese and bake in the oven at 375 degrees F for 20 minutes.