Stuffed Bell Peppers

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Here’s my recipe for juicy and flavorful stuffed bell peppers.  For an extra special treat at Halloween, use orange and yellow peppers and carve jack-o-lantern eyes and noses into the peppers.   

 

 

You will need:

 

·         1 lb ground beef

·         1 tbsp olive or canola oil

·         1 medium onion, diced

·         2 garlic cloves, minced

·         1 slice whole wheat bread

·         1 14 oz can crushed tomatoes, drained quickly in fine mesh sieve (you want them still juicy)

·         1 egg

·         1 tbsp beef seasoning w/ paprika base (I use Skagit River Ranch)

·         4 bell peppers (preferably yellow, red or orange)

 

Put it together:

 

·         Sauté onion in oil until begins to brown, add in garlic and sauté for another minute, set aside to cool

·         Cut up bread in food processor, just for a few seconds (if you don’t have a food processor tear into small pieces by hand

·         Put raw beef in medium sized bowl with bread crumbs on top and then tomatoes and eggs – allow the bread crumbs to soak up tomatoes and eggs for a minute

·         Mix together

·         Add onion and garlic mixture to meat

·         Mix together

·         Add seasoning

·         Mix together

·         Cut tops off peppers, remove membranes and seeds

·         Stuff peppers fully with meat, replace tops if making jack-o-lantern peppers

·         Bake in a shallow, ungreased dish at 425 degrees F. for 40-45 minutes until an internal temperature of 165 degrees F. is reached and peppers are very dark on top

·         Optional: Cool slightly and peel skin off peppers

Enjoy!

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One Response to “Stuffed Bell Peppers”

  1. malissa Says:

    My family really loved this recipe. We don’t normally eat meatloaf because my husband dislikes ketchup and I find meatloaf…um, too meaty (duh!) after a few bites. This meat mixture was really flavorful and the meat was really nicely balanced with the peppers. Kim served this with Mediterranean couscous the first time I tried it and now that’s how we always make it.

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