I have a super EASY and HEALTHY dinner for you!
YES….EASY & HEALTHY!!!
This is kid approved…One of them ate the pepper and the other two gobbled up just the inside….we are LOVING these!
I actually had requests to make these again!
HECK YES!! #winning
I am growing green bell peppers in my garden right now and I am swamped with them….perfect for this and this recipe doesn’t use a lot of ingredients…most of them you probably already have at home!
So a lot of stuffed pepper recipes call for couscous or rice or something similar on the inside…I didn’t put any of that in this recipe! I thought lets stick with more meat and veggie here……that way I can change up what we have with the stuffed peppers accordingly. Some nights I do a brown rice or couscous on the side…when you start cutting the pepper it runs and mixes with the rice and it’s delicious. Other nights I may do a side salad, a Greek salad, or cut up fresh veggies to keep it lighter on the calories and carbs. Good carbs are not BAD so please don’t get me wrong here…we EAT CARBS! I am a big fan of switching it up and trying a meatless meal one night, a night with less carbs, a night with more carbs, and so on. I feel like our bodies are meant to have different things and in moderation! This is why I leave the rice out….so I can adjust to our needs for the week! If we had pizza the night before and a coke….well then the next night we are probably having these babies without the rice. It is all about balance and I want my kids to understand that from a young age! Being healthy is a lifestyle….it isn’t for a week, a month, or a year…it isn’t a DIET. It doesn’t END… DIETS END. PROGRAMS END. FAD’s END. HEALTHY LIFESTYLES DO NOT END. Healthy lifestyles are all about balance!
- 6-8 green bell peppers
- 2 lbs lean ground beef
- 2 tbsp minced garlic
- 20 ounces tomato sauce
- fresh basil, 2-3 tbsp chopped
- fresh oregano, 1-2 tbsp chopped
- 1/2 tsp garlic salt
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 oz fresh mozzarella (I use the little pearls)
Pre-heat oven to 350 degrees. Wash, cut the top off the bell peppers, & remove the seeds. Place them in a greased baking dish. Brown the meat in a skillet with the garlic. Once browned drain the meat, turn to a low heat and add the tomato sauce, fresh basil, fresh oregano, garlic salt, salt, and pepper. Let the tomato sauce cook down some and really absorb the basil and oregano. I would say about 8 mins would do the trick. Stuff the meat mixture into each bell pepper and top with some mini fresh mozzarella pearls. Store bought peppers are larger than the ones I grow at home so you may have to adjust how much you fill them up. Cover with foil and cook for 1 hour. If I’m not at home I set the cook time for the oven to shut off and just leave these in the oven until we get home! This is great for those game nights when you are rushing around trying to get everyone’s cleats on and out the door to the big game.
Soon I shall have a little recipe card for the blog & that will help you on the printing and hopefully nutrition part of it!
These are great for leftovers and you can FREEZE them! So go ahead and make a double batch….. one for dinner and one for your freezer & you just killed two birds with one stone!
Hope your family enjoys these as much as mine!