Summer Stuffed Bell Peppers

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This recipe from the Pacific Coast Farmer Markets’ Association contains a lot of healthy "stuff" that will be sure to please!  For a more colorful presentation, consider making a tri-color version with red and yellow peppers as well.  A summer feast that’s festive as well!

Makes 6 sevings

  6 Green Peppers
  1 pound lean Ground Beef
  1 cup Rice, Cooked
  4-5 large, red tomatoes, chopped
  2 teaspoons Salt
  1 Garlic Clove, minced
  2 tablespoons onion, chopped

Cut a slice in stem end of peppers. Remove seeds and thoroughly wash. Bring 3/4 cup salted water per pepper to boil. Add peppers and cook for 5 minutes. Remove peppers. 

Preheat oven 350 degree.  Cook beef, garlic and onion in skillet till onion is tender.  Drain off fat and stir in salt, rice and half the tomatoes.  Heat mixture until tomatoes are softened. 

Stuff each pepper and stand upright in baking dish.  Top with remaining tomatoes and bake, covered 45 minutes.  Uncover and bake an additional 15 minutes. 

For more healthy recipes check out the other delicious recipes listed on this blog or visit Green Mountain Healthy Living Recipe Favorites

Picture courtesy of txbeef.org


One response to “Summer Stuffed Bell Peppers”

  1. The Survival Gourmet says:

    Seems like a simple summer recipe. I think i will try it outside on the grill. Then I don’t have to heat up the house…

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