6 Bell Peppers, tops cut off, and seeds cleaned out and discarded
3 tsp olive oil
1 medium onion chopped
1 clove crushed garlic
1 lb ground turkey (or beef)
1 1/2 c cooked brown rice (or 3/4 c raw instant rice)
2 c diced tomatoes (fresh or canned, I always have canned on hand so I use them)
1 tsp dried Oregano
1/2 tsp fresh ground pepper
1/2 c ketchup
1/2 tsp Worcestershire
dash of Tabasco
Preheat oven to 350.
Bring a pot of water to boil, while you prepare peppers. Add cored peppers , keep submerged for about 3 minutes. Remove from water. drizzle the insides lightly with olive oil. Place in a baking dish with 1/4- 1/2 c water in bottom of pan.
Heat skillet over medium heat. Add olive oil, onion and garlic. Remove from heat and add the tomatoes, meat, rice and oregano, mix well and stuff inside of peppers.
*TIP – If you are a busy cook, when ever you are cooking brown rice(which takes about 45 minutes!), double or triple it. Store the extra in a family sized portion, freezer ziploc bags, squeeze tight to remove all air. This gives you the convenience of instant rice with the nutrition of whole grain and no extra preservatives.
Mix together the ketchup, Worcestershire and Tabasco together in a small bowl. Pour a spoonful over each pepper.
So good. (if you want, when you remove them, cut in half and sprinkle with mozzarella, and broil for a second! Delish!
Cassity Kmetzsch started Remodelaholic after graduating from Utah State University with a degree in Interior Design. Remodelaholic is the place to share her love for knocking out walls, and building everything back up again to not only add function but beauty to her home. Together with her husband Justin, they have remodeled 6 homes and are working on a seventh. She is a mother of four amazing girls. Making a house a home is her favorite hobby.