thought of a recipe!!

I had a moment of pure health food freak genius last night.  I decided to make healthy stuffed peppers for dinner last night. AND they turned out amazing!

Try it.

Ingredients (serves 3):

  • 3 large green bell peppers
  • 1 lb. lean ground beef (I used 85/15 grass-fed organic beef)
  • 1 cup wild brown rice
  • 1 Roma tomato
  • 1/2 red onion
  • 8 basil leaves
  • 3 cloves garlic
  • 1 tbsp EVOO
  • 3-6 mini mozzarella balls
  • 1 packet dry italian seasoning
Whaz up:
Boil 2.5 cups of water in large pot.  When boil is reached, add 1 cup brown rice and lower heat to medium, letting it steam with lid on for 45 minutes.  Brown ground beef in 1/2 tbsp of olive oil in a pan over medium-high heat, adding 1/4 of a packet of italian seasoning.  Once brown, set aside.
Preheat oven to 350 degrees.
Cut tops off of green peppers and hollow out the insides of the pepper, then set aside.  Before discarding the top of the pepper, dice up remainder to add to stuffing mixture.  Dice red onion and tomato and mix with the diced green pepper.  Mince 3 garlic cloves.  Layer basic leaves on top of each other, roll into a roll-up of basil and finely chop across the roll of basil to achieve a chiffonade.
Add diced peppers, tomatoes and onions and the remaining 1/2 tbsp of olive oil to a pan, over medium-high heat for about 5 minutes.  Add garlic and basil at the very end.
Put the three green peppers to be stuffed on a baking sheet and add a layer of brown rice to the bottom of each pepper (1/3 cup to each pepper).  Mix the ground beef and veggies together and fill the peppers with the mixture.  Add a mini ball (or 2-3 if not watching what you eat) to the top of the pepper and bake at 350 degrees for 25-30 minutes.  If you like your pepper to stand up on its own and have a bit of crunch to it, bake in oven on baking sheet for 25-30 minutes.  If you prefer your pepper to be soft and wilted, put stuffed peppers in a baking dish with a layer of beef broth on the bottom and cook, while checking often and ladling some of the broth over the peppers.

Look – no salt.  Each pepper is less than 500 calories, and you taste like you are eating something normal, not a healthy granola-y dinner.  You can add pepper.  And the hope is that you have super fresh mozzarella that melts like butter in your mouth and that you added your garlic and basil late enough in the process that they are bursting with fresh flavor.

Eat it.


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