I think it’s about time I post another dinner recipe. I suppose we can’t all live on sauces and appetizers, despite how much we’d like to. Luckily these stuffed peppers are totally yummy, so you’ll want to shelf the sauce and app obsession for a day and make these.
So, I’m in my 5th week on the Whole Life Challenge and can’t believe how great I feel. Though I’ve had a few slip-ups (*ahem* a few too many cocktails *ahem*), this is officially the longest consecutive amount of days that I’ve ever gone with out cheese. Today, while piling veggies upon veggies in my salad bowl at Whole Foods, I looked over to see the mac and cheese and almost cried. Because the challenge is about moderation rather than self deprivation, I should have lost a point and gotten a spoonful, but I decided to stay strong. Though, despite my almost meltdown in Whole Foods, I do feel awesome and don’t regret doing this. I’ve lost 8lbs and have more energy and a generally more optimistic daily outlook than I did 4 weeks ago. Another silver lining? For the exception of the slip up charges, I’ve also saved an embarrassing amount of money on wine and beer. I’m choosing to ignore this telling data for any deeper issues.
Alright, so there’s my WLC rant for the week. So far, so good. Still miss cheese.
Let’s make some stuffed peppers.
Nutritionals: Gluten Free, Dairy Free, Whole Life Challenge compliant (Lifestyle), Vegan/Vegetarian (if use vegetable broth and remove meat)
Before I get started, this recipe makes a TON. I made this much because I wanted leftovers that I could use as lunches all week. So, if you don’t want leftovers, cut the recipe down a little.
Start everything off with your rice first since it will take the longest. I used long grain brown rice this time around, but wild rice would look beautiful for this dish as well. Rice tip–instead of water, use chicken, beef, or vegetable broth to cook the rice in. It will have a ton more flavor for minimally added calories.
While rice is cooking, chop up the veggies. Hello pretty veggies. Also, don’t feel like you need to stick to just these specific veggies. Go crazy. Add some carrots or zucchini or squash. You won’t be mad either way.
Add a Tbsp of olive oil to a stock pot and add onions, bell peppers, jalapeño peppers, and celery. Allow to cook for about 10 mins on med low. Keep an eye on it and stir occasionally so it doesn’t burn.
Add garlic and tomatoes and allow to cook for another 10 mins, stirring occasionally.
Add raw meat to mixture and allow to cook fully, stirring occasionally. I used ground turkey this time, but you could totally do ground beef if you’re craving some cow.
Add basil, oregano, parsley, and crushed red pepper. Mix that all up.
Once the rice is cooked, add that to your veggie and meat mixture. Mix, mix, mix and taste a little. Add some salt if you feel that it needs it.
You can cut your stuffing pepper in one of two ways–1. You can cut it like a Halloween Pumpkin-cut a circle around the stem and remove all seeds. OR, 2. You can just cut the pepper directly in half and de-seed it. I chose jack-o-lantern style this time, but both ways are great. I think #2 cooks a bit quicker, would work awesome on the grill, and is a little easier to eat. Pictures just looked prettier using my little pepper jack-o-lantern, so I rolled with that this time.
Ok, now that you have decided on that, stuff pepper with rice mixture and place on greased cookie sheet or casserole dish.
Isn’t it adorable in it’s little dish? I thought so too.
Bake at 350 for about 15 mins or until peppers start to become soft. OR, you could totally grill this bad boy as well to get a nice char on the pepper. Up to you. Either way, Nom.
And…Last but certainly not least, if you make this delish dish, snap a photo and share it with me on twitter (@Tummyhasahappy) or instagram (@mytummyhasahappy) with the hashtag- #mytummyhasahappy
I love to see what turned out in your kitchen!
- 1.5-2lbs ground beef or turkey
- 1 Cup uncooked rice
- 1 purple onion, chopped
- 2 bell peppers (red, yellow, green, or a mix) chopped
- 6 bell peppers (any color) for stuffing
- 3 celery stocks, chopped
- 2 jalapenos, sliced
- 4 tomatoes, chopped
- 3 cloves of garlic, minced
- 1 Tbsp olive oil
- ¼ cup basil (fresh, chopped)
- 1 Tbsp oregano
- 1 Tbsp fresh parsley
- 1 Tsp crushed red pepper
- salt to taste
- Cook rice according to package
- While rice is cooking, chop vegetables
- Add 1 Tbsp olive oil to stock pot and add onions, bell peppers, jalapeño peppers, and celery
- Allow to cook for about 10 mins on med low. Keep an eye on it and stir occasionally so it doesn't burn
- Add garlic and tomatoes and allow to cook for another 10 mins, stirring occasionally
- Add raw meat to mixture and allow to cook fully, stirring occasionally
- Add basil, oregano, parsley, and crushed red pepper
- Once rice is cooked, mix in with veggie and meat mixture
- Mix well
- Taste and add salt as needed
- Preheat oven to 350 degrees
- Stuff pepper with mixture
- Place pepper on oiled baking sheet or casserole dish and place in oven
- Bake for about 15 mins or until pepper becomes soft
- **Note, you can also grill the peppers if you don't wish to use the oven! Just grill until the pepper becomes charred and soft.**