I use red, orange and yellow bell peppers to cover all the colors of the rainbow, and stuff them with lean ground beef, mushrooms and top with a little cheese for a good healthy dose of Vitamin C, protein, and carbs at the same time.
Course Main Course
Prep Time 30minutes
Cook Time 30minutes
Total Time 1hour
1poundlean ground beef, (90% lean)
3ears of fresh corn kernals, or 1 1/2 cups frozen corn
2ribs of celery, chopped thinly
1medium onion, chopped
2 14.5ouncecans petite diced tomatoes with juice
2tablespoonsconcentrated tomato paste
1/2teaspoonred pepper flakes
kosher salt and freshly ground black pepper to taste
1 1/2cupscooked long grain rice
1/4cupchopped Italian parsley
1cupshredded fontina cheese or monterey jack cheese
Preheat the oven to 350 degrees F.
Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the mushrooms, corn kernals, chopped celery, onion and garlic and cook until vegetables are softened. Stir in the diced tomatoes, tomato paste, basil, oregano and red pepper flakes. Season with kosher salt and ground pepper to taste and cook for 15-20 minutes. Stir in cooked rice and chopped parsley and cook for another 5 minutes or until the rice is warmed through.
Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with 1/4 cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
Transfer to a 3 quart baking dish and fill the peppers with the hot meat and rice mixture. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Serve hot.