Stuffed Bell Peppers
Here’s a classic comfort food recipe and it comes together in 3 easy steps.
1. Prep the peppers, 2. Make the stuffing, and 3. Bake. You can even prepare the stuffing ahead of time.
Time-saving tip: buy a bag of riced cauliflower at the grocery store and steam it, vs. preparing it from scratch.
Bonus tip: try using sheep or goat milk feta, vs. cow’s milk. The texture and taste difference is amazing. You’ll never go back to cow’s milk feta again.
- Yield: 6 Servings 1x
Ingredients
- 6 bell peppers, any color
- 4 tbsp olive oil
- ½ lb (225 g) grass-fed ground beef
- Sea salt and freshly ground black pepper
- 1 small onion, finely diced
- 3 cloves garlic, chopped
- 1 medium zucchini, finely diced
- 4 plum tomatoes, seeded and diced
- Sriracha, to taste
- 2 cups (250 g) riced & cooked cauliflower
- 1 cup (150 g) sheep / goat milk feta
Instructions
- Preheat the oven to 350ºF (180ºC).Prepare the peppers: Wash, cut off the tops (set aside) and remove the seeds and membrane. Place the peppers cut-side up in a baking dish just large enough to hold them upright. Finely chop the tops and set aside.
- Heat 2 tbsp of oil over medium-high heat in a large skillet. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is just beginning to brown. Move to a paper towel-lined plate to drain fat.
- Carefully wipe out the skillet and add the remaining oil. When it’s heated, add onions and reserved chopped pepper tops and cook until soft, 4 to 5 minutes. Add garlic and zucchini and cook for another minute. Add the tomatoes, stir, and season with salt, pepper, and a splash of sriracha.
- Cook until everything is heated through, then stir in the beef and quinoa/barley/cooked rice cauliflower. Taste and adjust the seasoning. Stir in ½ cup (75 g) of the cheese.
- Fill the peppers with the beef mixture and top each with a sprinkle of the remaining cheese.
- Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil.
- Cover the pan with foil and bake for 30 minutes, then remove the foil and bake for another 15-20 minutes. The peppers should be soft.
- Serve with a side salad. Enjoy!
Notes
Time-saving tip: buy a bag of riced cauliflower at the grocery store and steam it, vs. preparing it from scratch.
Bonus tip: try using sheep or goat milk feta, vs. cow’s milk. The texture and taste difference is amazing. You’ll never go back to cow’s milk feta again.
Publisher of Great Living Today, your one-stop source for greater living featuring tips, techniques, and programs in the areas of health & wellness, wealth, time management, business, love, relationships, and happiness. Marty is a life, business, and wellness coach helping his clients to live their best lives.