Healthy Stuffed Bell Peppers Recipes

HEALTHIER STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• Cook and stir beef, garlic, and onion in a skillet over medium heat until meat is evenly browned and onion is softened, about 5 minutes.
• Remove and discard the tops, seeds, and membranes of the green, red, and yellow bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms off the peppers if necessary so that they stand upright.
• Mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper in a bowl. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
• Bake in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender, about 1 hour. Sprinkle the peppers with grated Parmesan cheese after baking.

HEALTHY STUFFED BELL PEPPERS

Steps:

• To prepare the peppers: Slice the top off and remove all the seeds.
• Place the peppers in boiling water for about 3-5 minutes.
• Remove from the boiling water and shock under cold water.
• Put aside.
• Saute the onions and mushrooms in a big saute pan until tender.
• Add in the mixed vegetables and the tofu.
• Add the shoyu and let simmer for about 2 minutes.
• Arrange the peppers in a baking dish.
• Fill each pepper with the tofu mixture (extra stuffing is great on its own, Just warm it up).
• Pour the tomato soup over each pepper.
• Sprinkle the peppers with cheese.
• If you like, you can put the tops back on for an impressive presentation.
• Put the lid on the baking dish and bake at 350 for about 45 minutes (until the peppers are somewhat tender and the cheese is all melted).

HEALTHY STUFFED BELL PEPPERS

Steps:

• brown turkey breast in 1/2 tbsp evoo. cut tops of peppers and boil 5 minutes. cook brown rice according to directions (i actually cooked 2 min less than the box stated so it wouldn't get mushy in oven). Preheat oven to 375. saute onions and garlic over medium heat for about 5 minutes. Add chopped tomatoes to onions and saute with 1 tbsp of evoo on low-medium for about 10 minute Add red pepper flakes, salt and pepper to taste. Combine all ingredients other than peppers. place peppers in a casserole dish and fill with the mixture. bake in oven for 20 min, covered. You can add mozzerall cheese if you'd like the last 5 minutes of cooking.