I admit, as a kid my mom used to make stuffed bell peppers and I hated them. I would sit at the dinner table sour faced picking my way around the ground beed, onions, and whatever else was in the bell pepper until finally my parents would give up and excuse me from the table. This was in the days of you must clean your dinner plate because children were staving in third world countries. When I was face-to-face with those stuffed peppers, I wanted to pack them up and send them off to the starving children.
Maybe because my mom used green bell peppers, maybe because I was young, but for whatever reason I did not like them.
Today it is a completely different story. I love these Stuffed Red Bell Peppers! The whole family enjoyed them for dinner one night, and I enjoyed a cold sliced stuffed pepper on a bed of lettuce the following day for lunch. I was bummed not to have any more leftovers to pack for lunch on the third day – I would have happily packed it again.
This is my first attempt at making a “Tasty” style food video. I still have lot to learn – but I think it is pretty good for a first attempt! Dinner in two minutes! 🙂 Uggh! Now that YouTube has “finalized” the project – it is all shaky! Back to the drawing board! It’s not that way on my project. Does anyone know how to fix that?
This recipe comes from The Fast Metabolism Diet and it works for phase two. For me, this recipe works any day of the week!
Stuffed Red Bell Pepper Recipe
Ingredients
- 1 1/2 pound grass-fed lean ground beef
- 1 cup chopped red onion
- 1 cup diced celery
- 3 tablespoons chopped cilantro
- 3 tablespoons minced garlic
- 1 1/2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup baby spinach
- 6 red bell peppers
- 2 tablespoons water
Directions
- Preheat oven to 375 degrees
- Wash and cut the tops off each pepper. Core each of the red bell peppers and carefully remove the seeds.
- Set the six red peppers into a baking dish and set aside.
- Over medium heat, lightly brown the ground beef and chopped red onion in a large nonstick skillet.
- Turn heat to low and add celery, cilantro, garlic, salt, pepper, oregano and basil to the ground beef mixture.
- When the meat is completely browned, remove from heat.
- Add in spinach and stir to mix in until spinach is wilted.
- Stuff each pepper with the ground beef mixture, filling each equally.
- Add two tablespoons of water to the bottom of the baking dish.
- Cover with foil and bake for 50 minutes.
For dinner, I served the peppers on a bed of arugula, topped with sliced mushrooms and a drizzle of Italian vinaigrette. Oh – so very, very delicious!
Here is your printable version:
Ingredients
- 1 1/2 pound grass-fed lean ground beef
- 1 cup chopped red onion
- 1 cup diced celery
- 3 tablespoons chopped cilantro
- 3 tablespoons minced garlic
- 1 1/2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup baby spinach
- 6 red bell peppers
- 2 tablespoons water
Instructions
- Preheat oven to 375 degrees
- Wash and cut the tops off each pepper. Core each of the red bell peppers and carefully remove the seeds.
- Set the six red peppers into a baking dish and set aside.
- Over medium heat, lightly brown the ground beef and chopped red onion in a large nonstick skillet.
- Turn heat to low and add celery, cilantro, garlic, salt, pepper, oregano and basil to the ground beef mixture.
- When the meat is completely browned, remove from heat.
- Add in spinach and stir to mix in until spinach is wilted.
- Stuff each pepper with the ground beef mixture, filling each equally.
- Add two tablespoons of water to the bottom of the baking dish.
- Cover with foil and bake for 50 minutes.
