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Stuffed Green Bell Peppers
Stuffed Green Bell Peppers

Before you jump to Stuffed Green Bell Peppers recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Treats.

We are all aware that having healthy foods can help us really feel better within our bodies. If we eat more healthy foods and a lesser amount of of the unhealthy ones we usually feel much better. A little bit of pizza will not make you feel as healthy as consuming a fresh green salad. Sometimes it’s tough to find healthier foods for snacks between meals. You can spend hours at the grocery store searching for the right snack foods to help you feel healthy. Here are a few healthy snacks that you can use when you need an instant pick me up.

Try eating almonds if you do not are afflicted by nut allergies. Almonds are often considered a super food because they’re packed full of things that help boost our vigor while keeping us healthy. These types of nuts contain lots of vitamins E, B2, and manganese. They actually do, however, have tryptophan-the same enzyme that renders you tired after eating turkey. Regarding almonds, however, they wont allow you to yearn for a nap. Rather they will just help your muscles and gastrointestinal system relax while also helping you feel less stressed out. Almonds often provide a general increased a feeling of well-being.

A large assortment of instant health snacks is easily obtainable. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let’s go back to stuffed green bell peppers recipe. To cook stuffed green bell peppers you need 14 ingredients and 8 steps. Here is how you do it.

The ingredients needed to make Stuffed Green Bell Peppers:
  1. You need 2 lb ground beef
  2. Provide 3 large chopped zucchini
  3. Take 1 cup grated carrot
  4. Get 1/2 cup chopped red bell pepper
  5. Get 1 cup finely chopped sweet yellow onion
  6. Provide 4 clove garlic finely chopped or pressed
  7. Provide 6 oz can of tomato sauce of any kind. I used El Pato, which is a spicier red sauce you can find in the hispanic food section of your grocery store.
  8. Prepare 1 1/2 cup Minute White rice
  9. Prepare 1 1/2 cup water
  10. Provide 2 tsp tomato chicken bouillon
  11. Provide 1 tbsp of tomato paste
  12. Prepare 1/2 tsp ground black pepper
  13. Take 1 cup shredded cheese of any kind. I used monterey jack but cheddar is amazing as well
  14. Use 4 large green bell peppers cut in half and cleaned out
Instructions to make Stuffed Green Bell Peppers:
  1. In a large microwavable container, add rice, warm water, bouillon, tomato paste and pepper. Make sure paste is well incorporated into the rice mixture. It helps if your water is warm, then you can dissolve your bouillon and paste before adding to rice. Once mixed, place in microwave with lid slightly covering but not closed and microwave for about 5 mins. Let rice sit for another 5 mins or until liquid is dissolved and rice is tender to fluff with a fork.
  2. Set aside rice mixture with lid on to stay warm and in a Large Pan, add about a tbs of olive oil and start cooking down onion, garlic, carrots, red bell pepper and zucchini. Cook on about Medium temperature until vegetables are tender but not over cooked. You want them to keep their shape when incorporating all ingredients. Remove from pan & set aside.
  3. In the same pan, start cooking your ground beef until well browned. Approximately 5mins. Drain all fat from beef with a spoon. Adjust your temperature to med low and add your cooked vegetables and the can of tomato sauce. Fold in all ingredients and simmer on low for about 5 mins more.
  4. Turn off stove and allow mixture to cool down. Taking your green bell peppers, cut in half so they create little cups and can stand up on their own on the pan. Remove core, stems and all seeds. Using any large baking dish, cover entire bottom in foil to eliminate messy cleanup. Place all pepper halves on bottom about 1/2 inch away from each other
  5. Preheat oven to 375°F
  6. Take beef and vegetable mixture and in a large bowl mix into rice. Fold ingredients together as to not mush up rice or break down vegetables. This is the seasoning stage. Adjust flavors to your preferences by adding more salt or herbs if you choosing. Once everything is mixed well, start filling pepper halves by pushing down rice/meat mixture until they are fully filled. You may have extra filling which is always yummy on it's own. :)
  7. Once all pepper halves are completed, pile on shredded cheese. Cover entire pan and peppers with foil trying not to touch tops of peppers. Make sure there is a slit on the top for steam. Place in oven and cook for about 30 mins. During the last 5 mins, remove foil and allow cheese to brown.
  8. I serve these on their own with a sprinkling of parmesan cheese. You can change up the recipe and add mushrooms if desired or even substitute white rice for brown. I made a low carb version without rice and used 3lbs of ground beef and a pound of lean sausage instead. The possibilities are endless. I hope you enjoy!

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