Monday, January 24, 2011

RECIPE - Stuffed Peppers!

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!

  • 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
  1. In a large skillet heat oil, onions and garlic until they begin to soften.
  2. Add in ground beef, cook until pink is gone.
  3. Mix in carrots, spinach and veggy ground.
  4. cook until veggies have softened.
  5. Remove tops from peppers and de seed them
  6. Place the peppers upright in a baking pan (like to use loaf pans, keeps them from falling over)
  7. fill with ground beef mixture, replace tops
  8. Bake in oven at 350 for 20 mins, or until skins on the peppers begins to bubble.
  9. 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.
Planned Leftovers

  • 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!

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