We are excited to be partnered with Jenn Fillenworth from Grand Rapids, MI for this recipe! Jenn is a registered dietitian who puts a focus on making simple and flavorful dishes while also working to inform people that a healthy diet can include all foods. She runs a great blog called Jenny With the Good Eats, can be seen in televised media segments and works as a food liaison for GRNow.com.
I think I may be the only person in the Midwest that DID NOT
eat stuffed peppers growing up. Well, it turns out I have been making up for
lost time because I eat them at least a few times a month now. They’re super
easy to make and full of flavor. I also like that this is a very balanced meal
with protein, vegetables, and grains. I typically serve my stuffed peppers with
a side salad and some fresh bread and butter. Talk about an easy yet delicious
1 tablespoon olive oil
1 white onion, small dice
1 package of Schaendorf Ground Beef
Salt and pepper, to taste
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon parsley leaves
1 cup of cooked rice, I like either brown or wild rice
1 cup of tomato sauce, no added salt
4 large bell peppers
Preparation (Serves 6-8):
1) Preheat the oven to 350 degrees.
2) Heat a large sauté pan over medium-high heat. Once hot, add olive oil to the pan. Once the oil is heated, add the onion and cook for 2-3 minutes until softened. Add the ground beef to the pan and season with salt and pepper to taste, cook until browned, 5-7 minutes. Drain off excess fat from the beef and return to the stove.
3) Next season the beef and onion mixture with the paprika, garlic powder, and parsley. Add the cooked rice and tomato sauce to the pan and simmer together for 2-3 minutes. Taste the mixture and adjust your spices as needed.
4) Slice the tops off of the bell peppers and remove the interior membrane with seeds. Scoop the beef mixture into each pepper and then bake the stuffed peppers for 25-30 minutes.
5) Serve immediately.