Stuffed Peppers are a perfect cold night meal— especially if you use huge peppers that I found. They’re a bit crunchy, soft, semi-sweet, semi-bitter and a great source of Vitamin C and A which is great for your skin. Although beef has gotten a bad rap for being fatty, using lean beef or ground turkey can be perfect if you’re trying to stay healthy. Turkey is the perfect protein— low fat, high protein which is essential for building lean muscle and getting rid of a skinny-fat look (that I have).
My dad doesn’t eat bird for some reason so I bought a pack of grass-fed, 97% lean beef. And fyi, I’m not real good at measurements so feel free to add more or less of something.
4 large peppers (or 6 small ones)
1 lb (16 oz) lean ground meat (you can even use a little sausage)
1/2 c. slivered onions
1 jar tomato sauce
2 cloves garlic, minced
1/4 c. fresh chopped parsely (or 2 tbsp dried parsley/ any herb combo)
1/4 c. freshly grated parmesan
1/4 c. low-sodium beef broth
3/4 – 1c. old white rice (I used a white rice, brown rice mix)
Salt and pepper
Serves 6 – 7 (they’re pretty huge!)
~400 cals, 27g protein, 40g carbs, 8g fat if using beef
Preheat oven to 375F. Cut the tops off the peppers and if you’d like, cut a ring through the top to make a cap. Scoop out the membranes and seeds. In the baking pan, mix together 1 cup of tomato sauce, the slivered onion, and the beef broth. You can add some dried herbs here if you like. Place peppers inside baking pan. In a large bowl, mix beef, garlic, parmesean, 3/4 c. sauce, parsley, and leftover rice. Season well with salt and pepper. Scoop mixture into pepper cups and top with a scoop of tomato sauce. Top with cap and cover peppers with foil. Bake for 45 – 1 hour. Remove foil and bake for 20 – 30 minutes, until peppers are cooked through.
Preheat oven to 400F. Place peppers on a dish, cover with plastic wrap. Microwave peppers for 1 – 2 minutes on high heat until crisp, hot, and a bit tenderized. Set aside.
Mix together beef, garlic, 3/4 c. – 1c. of sauce, rice, and S/P and brown the beef in a pan with a tablespoon of olive oil. (You can add some diced onion). After cooking for 5 minutes, add parsley and cook off the sharp taste for 2 minutes and fully brown beef (I’m just not a huge fan of really fresh parsley haha). Remove from heat and mix in grated parmesan. Feel free to add more tomato sauce if you like. Remove from heat Scoop mixture inside the peppers top with a dollop of tomato sauce and cap it.
Using the same pan, partially cook onion slivers until barely translucent.
Inside the baking dish, mix 1 cup of sauce, half-cooked onion slivers, beef broth, and some herbs.
Place peppers in dish over sauce. Bake, covered, for 25 minutes until peppers are tender. Uncover and brown for 5 minutes.
I have a healthy vegetarian (vegan, if without the cheese) stuffed pepper recipe coming up later later.