#TASTY RECIPES STUFFED PEPPERS PLUS#

Skip the pre-baking for the peppers, just fill them with the prepared cooked filling and cook in a slow cooker on low heat for about 3 1/2 – 4 hours or until tender, add cheese during the last 10 minutes. Yes, these can also be cooked in a slow cooker. Can I Cook the Stuffed Peppers in a Slow Cooker? Using the brown rice and ground turkey substitutions are great healthier options here. Ground turkey will work great too (85 – 93% lean). Can I Use Ground Turkey instead of Ground Beef? Brown rice will work great here too, just use the same amount (2 cups cooked). Remove from oven, sprinkle with cheese, return to oven and bake until peppers have reached desired tenderness, about 10 – 20 minutes (thinner peppers will be done near lesser time thicker near greater).Cover with foil and continue to bake 20 minutes. Pour remaining tomato sauce over peppers.Turn par-baked peppers upright and fill with beef filling. Stir in tomatoes, half of the tomato sauce (about 1/2 cup), cooked rice, parsley, Italian seasoning and season with salt and pepper to taste.Remove from heat, drain off excess fat (I like to tilt skillet to one side and dab up excess fat using tongs and paper towels).Break up beef and toss with onions and continue to cook 2 minutes, add garlic and cook until beef is cooked through about 1 minute longer.Add beef in chunks, season with salt and pepper then let sear until browned on bottom, about 2 – 3 minutes.Move onions to one far side of the skillet. Meanwhile heat olive oil in a large non-stick skillet over-medium high heat.Place peppers upside down in water, cover tightly with foil and bake 20 minutes.

Fill a baking dish just large enough to fit peppers with about 1/2-inch of water. Meanwhile, trim about 1/4-inch from tops of bell peppers and then remove stems, ribs and seeds.Cook rice according to package instructions. Mozzarella cheese – if you want even more flavor substitute 1/4 cup of the mozzarella for parmesan.It’s one of my go-to ingredients I always keep stocked. Fresh parsley – this adds lots of fresh flavor.Italian seasoning – I love to use this blend here rather than adding 5 kinds of dried herbs individually.Tomato sauce – if you are looking to reduce sodium in the recipe use no-salt tomato sauce and canned tomatoes.Canned petite diced tomatoes – I like these smaller chunks but standard cut canned tomatoes will work fine.Yellow onion and fresh garlic – these create a delicious base of flavor, only use fresh.Ground beef – use one that’s 80%+ lean.Another neutral oil will work such as vegetable oil. Olive oil – only a little is needed for sauteing.Bell peppers – if you’d prefer you can make use all green if they’re what’s cheaper.

Long grain white rice – leftover rice works great if you have some.

Nothing fancy or complicated here, just fresh, flavorful, comfort food tossed and layered together and baked until perfectly tender and tasty.

#TASTY RECIPES STUFFED PEPPERS PLUS#

Plus how else could we eat a whole pepper in one sitting? A great way to get the the whole family to eat more veggies! These are easier to make than you’d think and they make delicious left overs the next day for lunch. – For best result, boil the buckwheat “al dente”.Then to make prep faster use leftover rice from a dinner you made the day before if you’ve got some. – Thanks to the salt, the pulp of the peppers will be softer, bringing flavour and making the cooking process faster.

Garnish with more cheese, a drizzle of oil and bake for about 30-35 minutes at 180° C. Mix everything.ģ – Finally, add the cheese, mix and fill the peppers. Arrange them on a baking sheet and add salt.Ģ – In a bowl, combine the cooked buckwheat, cherry tomatoes, chopped garlic, paprika, chilli, lemon zest and juice, thinly sliced spring onion and soy sauce. Meanwhile, cut the peppers in half, through the stem, and remove the seeds. The secret to the success of this dish is to be generous with the seasonings.įor about 3 stuffed peppers, preparation time 15 minutes, cooking time 50 minutes:ġ – Boil the buckwheat in abundant salted water. The combination of spices and ingredients used in this recipe is inspired by Mexican cuisine. They will not lose their excellent flavour and perfect texture.

These stuffed peppers can be prepared in advance and stored in the freezer for up to three months.

Tasty recipes stuffed peppers