In the late summer and early fall I always have a huge abundance of bell peppers, onions and tomatoes in my garden, as I am sure many of you do! Here is a creative and delicious way to use up those extra veggies. No matter who I serve my stuffed peppers to, they are always a big hit; and are even more tasty the next day as left overs. My girls love them for breakfast! I like to use a steamer insert to heat up the left overs.
Kalene’s Stuffed Peppers
(Serves 8)
Ingredients:
- 8 Bell peppers
- 4 tbsp. olive oil, divided in two
- 1 lb. grass fed ground beef
- 1 medium sized onion
- 1 box (26.5 oz) Pomi chopped tomatoes, a close second to your own bottled tomatoes
- 1 1/2 cups cooked organic Basmati rice
- Corn cut from 3 ears of fresh corn, or about 3/4 cup organic frozen corn
- 3/4 cup feta cheese crumbles
- Generous amount of Real Salt® and a few grinds black pepper
- 1 tbsp. (or more to taste) organic no salt seasoning from Costco
- Optional, a few shakes of Tabasco sauce if you like things a bit spicy
- Parsley and sour cream for garnish
Directions:
Heat oven to 350 degrees.
Filling: Brown the ground beef and the onions together in a large pan with 2 tbsp. olive oil. Add the cooked rice, corn, the tomatoes, salt and pepper, and seasoning, allowing to simmer together for 5-7 minutes. Add the feta and simmer for another 4-5 minutes together.
Peppers: Cut the stem out and carefully remove the seeds taking care not to split the walls of the peppers. I try to use peppers that will stand upright easily. You can blanch the peppers first if you prefer softer peppers, but we like our stuffed peppers a bit crunchy so we omit this step.
Oil a glass baking dish with 2 tbsp. olive oil.
Using a spoon, take the stuffing mixture and fill each of the peppers to the top, place the stuffed peppers in the glass baking dish and bake for 40-50 minutes at 350 degrees.
Garnish with sour cream and chopped parsley. Dig in!
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