Stuffed peppers are another old-school recipe that packs in nutrition! 

Peppers are an unsung hero when it comes to getting your daily vitamins.  According to the World's Healthiest Foods website peppers have 157% of our daily recommended level of vitamin C.

And face it, they just taste great.  Snacktime or mealtime this is a versatile veggie.  

Todays recipe can be converted to meatless easily by swapping the ground beef for a meatless version like Gardein's Beefless Gound.  
  • 6 large orange, yellow or red bell peppers  
  • 1 1/2 lbs raw ground beef
  • 2 cups cooked rice or cous cous
  • 2 cups chicken stock
  • 1-15oz can of diced tomatoes (you can use flavored versions)
  • 1 medium onion chopped
  • 2 cloves garlic, minced
  • 1 egg
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cups shredded cheese 

  1. Cut the tops off the pepper and remove seeds and ribs from inside. Very carefully slice a thin piece off the bottom of peppers to help them stand up straight.  Be sure not to cut through creating a hole for stuffing to leak out. (I have always cut the stem tops off of my peppers, but next time I will try slicing them lengthwise as seen in this version on Womansday.com
  2. Combine all ingredients except the chicken stock. 
  3. Stuff peppers with mixture and place into baking dish or crockpot.
  4. Pour stock over the peppers.
  5. If baking: Place in 350 degree oven for 45 minutes to 1 hour
  6. If cooking in the Crockpot: Cook on low for 6 hours. 

Todays recipe is submitted by the fabulous WBC doula Jill Dillner.  Jill can be reached at jill@wisebirthchoices.com



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