To stuff or to be stuffed... in this case - BOTH! We're stuffing peppers and then stuffing them in our face!
Stuffed Peppers
Ingredients:
2 bell peppers (any color), sliced in half lengthwise and cleaned out
olive oil
salt
1 bag of Uncle Ben's Whole Grain Boil in a Bag brown rice
1/2 bell pepper, chopped
1/2 onion, chopped
4 cloves garlic, minced
1 lb ground beef (chicken or turkey would work too)
2 tblspoons worcestershire sauce
salt & pepper
1 can tomato sauce
1/2 cup beef broth
1 tsp garlic powder
1 tsp onion powder
1 tblspoon sugar
a pinch of crushed red pepper
salt & pepper
1 cup shredded cheese (cheddar, monterey jack or mexican blend)
olive oil
salt
1 bag of Uncle Ben's Whole Grain Boil in a Bag brown rice
1/2 bell pepper, chopped
1/2 onion, chopped
4 cloves garlic, minced
1 lb ground beef (chicken or turkey would work too)
2 tblspoons worcestershire sauce
salt & pepper
1 can tomato sauce
1/2 cup beef broth
1 tsp garlic powder
1 tsp onion powder
1 tblspoon sugar
a pinch of crushed red pepper
salt & pepper
1 cup shredded cheese (cheddar, monterey jack or mexican blend)
Directions:
Preheat oven to 400. Slice 2 bell peppers in half and remove stem. There a few different methods to this part. I prefer to slice in half rather than loping the top off. I think the stuffing cooks faster and you get double the real estate for cheese topping! I also don't believe in leaving the stem on for an artistic rustic look. If you can't eat it, don't put on the plate.
Place the 4 halves in a baking dish and drizzle with olive oil and sprinkle with salt. Roast peppers while cooking the remaining ingredients, about 15 - 20 minutes. Some people boil peppers before stuffing but why boil (which adds no flavor) when you could save yourself an extra pot to clean and add delicious roasted flavor.
Cook brown rice according to package directions, set aside.
Heat large skillet on medium. Drizzle in a little olive oil and add chopped pepper, onion and garlic. Saute until pepper and onion are soft. Add beef and brown. Add worcestershire sauce and salt and pepper.
At the same time, to a medium sauce pan add tomato sauce, beef broth, garlic powder, onion powder, sugar and crushed red pepper.
Once bubbling and slightly reduced, add half of sauce to ground beef mixture. Let that cook for a little bit. Add rice, stir to incorporate. Add half of cheese, stir to incorporate.
Remove peppers from oven, stuff with beef mixture, pour remaining sauce on top and around peppers and sprinkle with remaining cheese.
Pop in the oven for about 30 minutes or until bubbling and cheese in browned.
Place the 4 halves in a baking dish and drizzle with olive oil and sprinkle with salt. Roast peppers while cooking the remaining ingredients, about 15 - 20 minutes. Some people boil peppers before stuffing but why boil (which adds no flavor) when you could save yourself an extra pot to clean and add delicious roasted flavor.
Cook brown rice according to package directions, set aside.
Heat large skillet on medium. Drizzle in a little olive oil and add chopped pepper, onion and garlic. Saute until pepper and onion are soft. Add beef and brown. Add worcestershire sauce and salt and pepper.
At the same time, to a medium sauce pan add tomato sauce, beef broth, garlic powder, onion powder, sugar and crushed red pepper.
Once bubbling and slightly reduced, add half of sauce to ground beef mixture. Let that cook for a little bit. Add rice, stir to incorporate. Add half of cheese, stir to incorporate.
Remove peppers from oven, stuff with beef mixture, pour remaining sauce on top and around peppers and sprinkle with remaining cheese.
Pop in the oven for about 30 minutes or until bubbling and cheese in browned.
