We love stuffed peppers so much, we have them at least every couple weeks! Sometimes we even have them every week. These are kind of fattening (which is GOOD!) and very yummy.
- 1 lb. ground turkey or grass-fed beef
- 2 tbsp. olive oil
- 1 – 2 cloves garlic, minced
- ¼ cup onion
- ½ cup brown rice, uncooked
- 28 oz. tomato puree
- ½ tsp. oregano
- 1 tsp. basil
- ½ tsp. Salt (or to taste)
- ¼ tsp. Pepper (or to taste)
- 4 green peppers
- Mozzarella cheese, optional.*
Preheat oven to 350. Cook the rice according to package directions. Meanwhile, brown the meat, onions, garlic, and olive oil together. Add spices and tomato puree; let the mixture simmer for 10 – 15 minutes to absorb the flavors. Add the cooked rice to meat and tomato mixture. Cut green peppers in half, deseed, and wash. Place peppers in a baking dish and stuff with mixture. Bake 30 – 40 minutes, or until peppers are tender. If cheese is desired, add it in the last 5 minutes or so of baking time. Serves 4.
As we’re dairy-free, we don’t use the cheese. But they’re flavorful enough without it. You can also use 3/4 cup rice to stretch the filling a little further if you have a hungry family; we do this sometimes. I hope you enjoy them as much as we do!