Monday, November 1, 2010

DINNER: Easy, Fire Roasted Stuffed Bell Peppers

I love stuffed bell peppers, but am not the biggest fan of the pan/oven work involved - this recipe skips the oven, is very easy to make, low in fat, and tastes amazing.
Serving Size: 2

Total Prep/Cook Time: 30 minutes

  • 2 large red bell peppers, cut each bell pepper lengthwise and remove stem and seeds
  • 1/3-1/2 pound lean ground beef (ground chicken or turkey work as well, as does tofu)
  • 1.5-2 cups mushrooms, coarsely chopped
  • 2 tomatoes (Roma tomatoes work fine in terms of size), chopped
  • 1 onion, chopped
  • 4-5 cloves, garlic, crushed
  • Spices
    • 1/4 tsp salt
    • 1/2 tsp black pepper
    • 1/2 tsp ground cayenne pepper
    • 1/2 tsp ground basil
  • 1/4 cup favorite melting cheese - blue cheese is ideal
  • Saute onions and garlic in 1-2 tsp of olive oil until lightly browned
  • Add in spices, ground beef, mushrooms, tomatoes, and an additional tbsp of olive oil
  • Once beef is thoroughly browned, move mixture to one side of the pan and place bell peppers in pan with hollows face up (or place peppers in a freshly oiled pan if this is too complicated)
  • Lower heat to a simmer and fill bell peppers with beef mixture - cover pan and let sit over heat for 3-5 minutes
  • Remove bell peppers from the pan, sprinkle blue cheese over peppers and serve (I also like to serve the peppers topped with my fresh guacamole)
  • Enjoy!

No comments:

Post a Comment