Stuffed Bell Peppers
This is one of those meals that’s good if you’ve got leftover rice–as we frequently do. I tend to batch cook brown rice because it reheats well and goes in a lot of stuff. It’s a good one to try on both the Sonoma Diet and South Beach Diet because it’s chock full of good stuff. Not pretty but tasty.
- 1 pound of lean ground beef
- 1 cup finely diced Portobello mushrooms
- 1/2 onion, finely diced
- 4 cloves of garlic, finely minced
- salt and pepper to taste
- 1 can petite diced tomatoes
- 2 cups finely grated cheddar (or cheese of choice)
- balsamic vinegar
- 3 large bell peppers
- 1 to 1.5 cups cooked rice (I prefer brown)
- Most people, when they make stuffed peppers, cut the top off and pull out the core and ribs of the pepper. This winds up being enormous (and as I am the only REAL pepper fan in our house, wasteful), so I cut them straight down the center, vertically and carefully scoop out the core, ribs, and seeds. Boil in salted water for 3 minutes, then remove to a clean kitchen towel to drain.
- Brown the hamburger meat with the onion and garlic. Drain off any excess fat.
- Add meat mixture, can of undrained diced tomatoes, rice, mushrooms a splash of balsamic vinegar, 1/2 tsp each of the oregano and basil, and 1/4 tsp of the thyme. Mix well. Add salt and pepper.
- Overfill each pepper and place in a baking dish. Any leftover filling can go in the empty spaces.
- Cover entire dish with cheese.
- Bake at 375 for 20 minutes.