There’s nothing like stuffed green bell peppers, but it can be a time-consuming meal with too many steps for a busy weeknight. I came up with a recipe that’s quick and still tastes delicious. It’s also gluten-free and it’s a perfect dish for those who follow the Mediterranean Food Diet Pyramid like I do.
Prep time: 10 minutes
Cooking time: 40
Total time: 50 minutes
4 green bell peppers – Slice the tops off and dice the edible parts for the stuffing. Discard the seeds and core of the peppers.
1 red bell pepper (diced for stuffing)
1/2 to 1 pound of ground chicken
2 tablespoons of minced garlic
8 to 12 ounces of tomato sauce
1 to 2 (10 oz cans) of diced tomatoes with chiles
1 diced medium yellow onion
1 to 2 cups of brown rice (I use. Uncle Ben’s pre-cooked containers. You pop them in the microwave for 60 seconds.)
Extra virgin olive oil
Seasonings: oregano, parsley, basil, garlic powder, sea salt, ground black pepper,
Side salad: mixed greens, cherry tomatoes, green olives, shredded carrots, and vinegar and olive oil for dressing.
Drizzle olive oil in a pan and brown the ground chicken. Add red bell pepper, onion, and the diced tops of the green bell peppers. Let the vegetables soften and then add the diced tomatoes with chiles, the tomato sauce, and the pre-cooked rice. Blend in the seasonings and Worchestshire sauce to taste. Let the mixture simmer.
Meanwhile, spray olive oil in a glass dish and place green pepper shells inside. Put the dish in the pre-heated oven at 350 degrees. Let the pepper shells cook for fifteen minutes. Take the pan out of the oven and spoon the meat mixture into the green pepper shells. You can pour a little tomato sauce on top if you like the peppers juicy. Then sprinkle on lots of parmesan cheese. Let the peppers cook for another fifteen to twenty minutes and they’re done.
Have a side salad with a stuffed pepper for dinner and it’s a scrumptious filling meal.