Jam-Packed Peppers

So, in efforts to step out the box a smidge, I decided to try a new recipe. This recipe does require a bit of prep before cooking, so make sure you have about 30 mins. to spare. What I like about this dish is that there is room for change to suit individual tastes and it hits every category in the food pyramid (sans fats, oils and sugar) for maximum nutritional benefit.

What You’ll Need

  • 6 bell peppers
  • olive oil
  • butter or margarine
  • red onion
  • mushrooms
  • diced fresh or canned tomato
  • any kind of tomato sauce you’d like (1 1/2 jars)
  • garlic powder or crushed garlic
  • oregano
  • basil
  • salt
  • pepper
  • ground meat (preferably turkey, but use beef if you’re into that)
  • rice (I like jasmine or basmati for this dish, but brown or white rice will work, too)
  • one egg
  • ketchup
  • mustard
  • shredded cheddar cheese

What To Do

Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), mushrooms and chopped onion for about 5 minutes. Add tomatoes, tomato sauce, garlic, oregano, basil,  salt, and pepper. Simmer for about 10 minutes.

In a large mixing bowl, combine the egg with a little salt and pepper, ketchup and mustard. Next time I am going to try Worcestershire sauce instead of ketchup and mustard. Gently stir to blend; add ground meat, cooked rice, and 1 cup of the tomato mixture. Mix well.

Stuff the bottom third of the peppers with meat mixture and then pour the tomato mixture into the pepper. Add more meat mixture. Place the peppers in a 3-quart baking dish. The peppers may need to lean against each other to stay upright — it doesn’t hurt anything. Top off remaining tomato mixture over the stuffed peppers. Bake at 350° for 60 to 70 minutes. Top stuffed peppers with a little shredded Cheddar cheese about 5 minutes before peppers are done; bake until cheese is melted.

Recipe for stuff pepper will probably serve 6. I was full after one.

How To Eat

Dig in! Some people will probably avoid the pepper altogether but after I ate what was inside, I did pull apart the pepper a bit with my fork and ate about one-third of it. Yum!

Author: ContraVerseSee

ContraVerseSee is designed to engage and appeal to folks in their 20s and 30s who are tackling life and the common joys, gripes, interests and intricacies these wondrous decades bring. The site’s primary contributor is a current educator and former journalist who is writing her way through life, love, mommy-hood and the organized chaos also known as her mind.

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