This is a new take on an old Fav of mine. When I stopped eating the rice, pastas and bread I started "redoing" all my old favs, like cabbage rolls, spaghetti and meatballs, and these Stuffed Peppers! Give 'em a try, they are SUPER yummy!
Ingredients
- 6-8 med sized peppers
- 1 tbsp oil
- 1 med. onion diced
- 2 cloves garlic minced
- 2 med. carrots grated
- 1 box frozen spinach defrosted and drained
- 8 oz extra lean ground beef
- 1 pkg Mexican veggy ground
- In a large skillet heat oil, onions and garlic until they begin to soften.
- Add in ground beef, cook until pink is gone.
- Mix in carrots, spinach and veggy ground.
- cook until veggies have softened.
- Remove tops from peppers and de seed them
- Place the peppers upright in a baking pan (like to use loaf pans, keeps them from falling over)
- fill with ground beef mixture, replace tops
- Bake in oven at 350 for 20 mins, or until skins on the peppers begins to bubble.
- Serve with Salsa and ENJOY!
- For a leaner option try ground turkey
- Vegetarian? Use 3 pack of veggie ground
- Don't like veggie ground, exchange for 2 large portabello mushrooms diced, and season with a perserative free cajan spice and some extra hot sauce.
- Make it SPICY! add a jalapeno pepper and some hot sauce.
- These are great the next day as a lunch. Make an extra one and you are all set!
- Clean "Taco" Salad - Cut the pepper in half, remove the ground mixture. chop the pepper into small squares. Top a bed of romain lettuce with half the pepper and ground mixture. Add a spoonful of salsa and enjoy a Clean taco salad. Makes 2 servings per pepper too!
