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
- 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)
- Combine all ingredients except the chicken stock.
- Stuff peppers with mixture and place into baking dish or crockpot.
- Pour stock over the peppers.
- If baking: Place in 350 degree oven for 45 minutes to 1 hour
- 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 firstname.lastname@example.org