It’s spring and it’s time to officially cut my time in the kitchen in half.
Plus bell peppers are in season in the spring and most likely on sale – it’s a win-win: easy recipe, easy on the wallet – I’m all about it!
Everyone from the 2 year old to Grandma love this stuffed bell pepper recipe! If you like it, please share!
Total time: 35 mins, without kid interruptions. 😉
Servings: 4-5
Ingredients:
- 5 whole bell peppers, sliced down the middle with seeds removed. We like a mix of the red, orange & yellow, but green are good too!
- 1 lb grass-fed ground beef
- 1 large yellow onion, chopped
- 1 TBS minced garlic
- 1 lb of vine ripened tomatoes, chopped (or 1 [14 oz] can diced tomatoes, drained; BPA free lining recommended)
- 1 c cooked brown rice
- 1 TBS Worcestershire sauce
- 1 dash of salt
- 1 c crumbled goat cheese
Instructions:
- Preheat oven to 350 degrees. Lay bell pepper halves on a cookie sheet, open side up, and cook in the oven for 10-12 minutes. Once the time is up, simply set the tray aside.
- In the mean time, in a large skillet cook onion with beef until beef is well done and the onion is translucent. Add garlic to skillet just a few minutes before beef is fully cooked.
- Drain fat & return mixture to the skillet.
- Add tomatoes, cooked rice, Worcestershire sauce and salt to the skillet – mix all ingredients well.
- Scoop the mixture into the bell pepper halves and top with goat cheese as desired. Return filled bell peppers to the oven and cook for another 10-12 minutes until cheese starts to brown a little on top.
- Serve warm. Enjoy!
