Make this Delicious Stuffed Pepper Recipe
Eating enough vegetables can be difficult some days. I don’t particularly enjoy salad, so this is especially challenging for me. If you struggle to eat a balanced lunch or dinner most days, then you need to make this delicious stuffed pepper recipe from the food network.
- 4 bell peppers (any color—this recipe does not discriminate)
- Kosher salt and black pepper (although the recipe says freshly ground, but it honestly doesn’t matter)
- 4 teaspoons olive oil
- 2 cloves garlic, finely chopped
- 1 small onion, chopped
- 8 ounces, 90-percent lean ground beef
- 1 teaspoon dried oregano
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- 2 tablespoons tomato paste
- 1 cup low-sodium chicken broth
- ½ cup long-grain white rice (you can use whatever rice you prefer – use brown for additional fiber)
- 1/3 cup brown lentils
- 1 tablespoon chopped fresh dill parsley or ¼ teaspoon dried mint
- Firstly, you need to preheat your oven to 400 degrees F – unless you don’t live in the United States, then 204 degrees C. Next, cut the tops off each pepper, set them aside and scoop the seeds and seed walls out. Then sprinkle the inside of each pepper with a pinch of salt and pepper and set aside.
- Secondly, heat 1 teaspoon of the oil in a large nonstick skillet over medium heat and add the garlic and onions. Cook them around 3 minutes until softened, and then add the beef, oregano, cinnamon and cumin. Cook the beef until its pink color is gone and stir in 1 tablespoon of tomato paste until it coats the meat and is slightly darkened. Next, stir in the broth, rice and lentils. Remove it from the heat and set aside until the liquid is absorbed and the mixture is cooled slightly. Season with ½ teaspoon of salt and ¼ teaspoon pepper.
- Thirdly, divide the filling among the peppers and put the tops back on. Next, set the peppers upright in a small baking dish. Whisk 1 ½ cups of water with the remaining tablespoon of tomato paste and olive oil. Pour this mixture into the dish around the peppers. Cover it tightly with foil and bake until the peppers are tender, and the rice and lentils are cooked through, about 1 hour 15 minutes.
- Lastly, transfer the peppers to a serving dish and pour the cooking liquid into a medium nonstick skillet. Boil over high heat until the sauce is thickened and reduced to about ½ cup. Remove from the heat and add the dill. Season with salt and pepper and serve the sauce with the stuffed peppers.
Hopefully you enjoy this delicious stuffed pepper recipe as much as I did!
Lightened-Up Stuffed Peppers Nutrition