Stuffed Bell Peppers
  • 6 bell peppers (any color)
  • 1½ # ground meat (beef, turkey, pork). I used a combo, but anyone is fine.
  • ½ large yellow onion (chopped)
  • 1 14 oz canned diced tomatoes (do not drain)
  • ½ cup chicken or veggie broth
  • 3 cloves garlic (crushed)
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp salt
  • ½ tsp pepper
  • 1½ cups cauliflower rice or regular cooked rice (I used cauliflower rice from Trader Joes)
  1. Cut tops off of bell peppers, and remove seeds & ribs. Rinse and set aside.
  2. In large saute pan, brown ground meat over med high heat until cooked through and brown. Remove from pan.
  3. Reduce heat to medium and add in onions. Cook for 3-5 minutes until translucent. Stir in crushed garlic and cook another couple minutes.
  4. Add meat back to pan, along with tomatoes, chicken or veggie broth, and spices.
  5. Cook over med/high heat until liquids reduces and is thick. Taste and adjust seasoning to taste.
  6. Stir in rice and combine.
  7. Fill peppers with meat & rice filling and place in oven proof dish.
  8. Add about ¼ cup water to bottom of pan.
  9. Cover loosely with foil and bake for 30 minutes at 350*. Uncover and bake for another 15 minutes or until just starting to brown. Bell peppers will be tender when done.
Recipe by Joy In Every Season at