I usually think about making stuffed peppers when I have leftover rice and the price of peppers in the grocery store is reasonable. It’s a hearty dish for winter but I enjoy it anytime of the year. If you want to make it meat free, substitute black beans for the ground meat or use a meat substitute.
Ingredients:
- 6 Medium-Large Bell Peppers any Color (Red, Orange and Yellow are Sweeter than Green)
- 1 lb. Ground Meat (Turkey, Beef or Substitute 15.5 oz. can Black Beans drained and rinsed or Plant Based Meat)
- 3 Cups Cooked Rice
- 4 Cups Safe Tomato Sauce (Jarred or Home-Made PACK)
- 2 Stalks Celery Minced
- 2 Baby Carrots Minced
- ½ Cup Bell Pepper (Use the tops from the peppers)
- 2 Tbsp. Olive or Avocado Oil
- 1 Tbsp. Herb de Provence
- 1 tsp Salt
- ¼ tsp Ground Black Pepper
- ¼ tsp Cayenne (optional)
- ¼ Cup Grated Pecorino Romano Cheese or Plant Based Substitute
- ½ Cup Shredded Cheese of your Choosing
Directions:
Step 1: Preheat oven to 350 degrees and Boil 6 quarts of water in a large pot.
Step 2: Cut off the stem and top of the peppers and scoop out seeds and membranes. Use the cut off top of the peppers for step 4.
Step 3: Drop the peppers into the boiling water for 5-8 minutes until they soften. Remove from water and place open side up in a 9×9 greased baking dish.
Step 4: In a food processor add celery, carrots and bell pepper and pulse until minced.
Step 5: In a large deep sided frying pan add oil and heat until shimmering. Add minced celery, carrots and bell pepper and sauté until soft, 5 minutes. Add ground meat, along with listed spices and brown until completely cooked.
Step 6: Add tomato sauce and bring to a simmer. Add Rice and grated Pecorino Romano cheese and stir until well combined and heated through.
Step 7: Fill the peppers with the meat and rice mixture. Spread any leftover mixture evenly around the peppers, it will help the peppers stand upright. Sprinkle the shredded cheese over the top and bake for 30 minutes. Serve with a salad.
