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Stuffed Bell Peppers
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Stuffed Bell Peppers

Author Joy in Every Season

Ingredients

  • 6 bell peppers any color
  • 1 1/2 # ground meat beef, turkey, pork. I used a combo, but anyone is fine.
  • 1/2 large yellow onion chopped
  • 1 14 oz canned diced tomatoes do not drain
  • 1/2 cup chicken or veggie broth
  • 3 cloves garlic crushed
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 cups cauliflower rice or regular cooked rice I used cauliflower rice from Trader Joes

Instructions

  • Cut tops off of bell peppers, and remove seeds & ribs. Rinse and set aside.
  • In large saute pan, brown ground meat over med high heat until cooked through and brown. Remove from pan.
  • Reduce heat to medium and add in onions. Cook for 3-5 minutes until translucent. Stir in crushed garlic and cook another couple minutes.
  • Add meat back to pan, along with tomatoes, chicken or veggie broth, and spices.
  • Cook over med/high heat until liquids reduces and is thick. Taste and adjust seasoning to taste.
  • Stir in rice and combine.
  • Fill peppers with meat & rice filling and place in oven proof dish.
  • Add about 1/4 cup water to bottom of pan.
  • 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.