The finest quick meal idea is traditional stuffed peppers with rice, ground meat, and a colorful rainbow of tasty red, yellow, and orange bell peppers.
I fill red, orange, and yellow bell peppers to represent each color of the rainbow with lean ground beef, mushrooms, and cheese for a balanced serving of protein, carbohydrates, and vitamin C.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 Hour
Ingredients:
- 1 pound lean ground beef
- 4 mushrooms chopped
- 3 ears of fresh corn kernels
- 2 ribs of celery
- 1 medium onion
- 2 cloves garlic
- 2 cans of tomatoes with juice (14.5 ounces)
- 2 tbsp concentrated tomato paste
- 2 tbsp basil
- 1 tbsp oregano
- 1/2 tsp red pepper flakes
- 1 1/2 cups cooked long grain rice
- 1/4 cup chopped Italian parsley
- 6 bell peppers
- 1 cup shredded cheese
- salt and black pepper to taste
Instructions:
- Set the oven to 350 degrees F.
- For five minutes, or until the meat is almost completely done, brown the ground beef in a sizable frying skillet over medium-high heat. When the veggies are cooked, add the mushrooms, corn kernels, chopped celery, onion, and garlic. Basil, oregano, tomato paste, chopped tomatoes, and red pepper flakes are all added while stirring. Cook for 15-20 minutes and then season to taste with kosher salt and freshly ground pepper. Cook for an additional 5 minutes, or until the rice is well heated, after adding the cooked rice and chopped parsley.
- Meanwhile, remove the peppers’ tops and scoop out the ribs and seeds before rinsing. Place the peppers in a microwave-safe dish with 1/4 cup water and a light sprinkle of kosher salt inside. Microwave for 5 minutes, or until they begin to soften, covered with plastic wrap.
- The heated meat and rice mixture should be stuffed inside the peppers and transferred to a 3-quart baking dish. Bake for 20 minutes, or until cheese is browned and peppers are soft. Sprinkle cheese over the tops. Serve warm.
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