Wednesday, August 28, 2013

Un~stuffed Bell Peppers

Stuffed bell peppers are one of our favorite dinners, but it is very time consuming so usually doesn't happen during the week. You have to cook the fillings before stuffing the peppers and baking them! That's like cooking to meals!  But our backyard garden made this recipe into something I can manage on a week night.

My backyard bell peppers were super small. There was a lot more peppers on each bush, but I kept waiting for them to grow when I noticed they were turning red. They were more than ripe and ready to be used.

Unfortunately {or maybe not}, they were too small to be stuffed, so the un-stuffed bell peppers came to be. This recipe is totally doable for a weeknight as it clocked in under an hour {Using brown rice throws it over because it takes SO long to cook. Using precooked rice would drop this to under 30 minutes!}  


3 medium bell peppers, chopped
1 Tbsp olive oil
1 small onion, diced 
1 tsp Italian seasoning
1 lb ground beef {Organic & Grass-fed if possible}

1 cup brown rice
21 1/2 cups of water
1/2 cup tomato sauce

In a large pan, heat the olive oil. Add the diced onion, and cook until soft (about 5 min)
Add in the ground beef and Italian seasoning and cook until the beef is no longer pink.
Once cooked through, add in the rice, water, and tomato sauce.
Cover and let cook for 30 minutes.
Remove the lid, add in the chopped bell peppers, and stir to mix.
Re-Cover and cook for 10 minutes more until all the water is absorbed and the rice is cooked.

We served this with a simple green salad, pita bread, and sprinkled feta cheese on top!

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