Southwestern Stuffed Bell Peppers
I've tried many recipes for stuffed bell pepper, but I find my recipe to be simple and absolutely flavorful. Any color bell pepper can be used, but I find that the red, yellow, or orange give the stuffed peppers a unique sweet taste. The peppers can be prepared the day before and baked the next day.
I've tried many recipes for stuffed bell pepper, but I find my recipe to be simple and absolutely flavorful. Any color bell pepper can be used, but I find that the red, yellow, or orange give the stuffed peppers a unique sweet taste. The peppers can be prepared the day before and baked the next day.
- 1 egg
- 4 meduim bell peppers ( make sure you select those t easier to bake)
- 1 carrot peeled
- 2 celery ribs
- 1/2 medium onion
- 1 pound lean ground beef or turkey
- 2 tablespoons of chicken bouillion
- 1/2 tablespoon red pepper flakes
- 1/4 cup mint or cilantro (herb)
- 1 cup cooked white or brown rice or uncooked quick rice
- ketsup
- Carbohydrate 5.75934078129847 g
- Cholesterol 120.238760125 mg
- Fat 12.5347450312648 g
- Fiber 0.610225013458168 g
- Protein 24.6187352187603 g
- Saturated Fat 4.96458490615279 g
- Serving Size 1 1 Serving (231g)
- Sodium 273.905397300026 mg
- Sugar 5.1491157678403 g
- Trans Fat 1.61774547037747 g
- Calories 239 calories
Step-by-step
- Wash bell peppers, cut the tops (reserve) and remove seeds. Set aside.
- In a food processor with the metal dough blade inserted add the carrot, celery, and onion. Pulse until semi finely chopped (do not over pulse, you'll end up with paste).
- Add ground beef or turkey, chicken bouillion, red pepper flakes, cilantro or mint (I prefer mint) and egg. Pulse until all incorporated. Remove from food processor bowl into a meduim bowl.
- Hand mix rice into meat and vegetable mixture. Equally divide meat mixure and stuff the bell peppers. Top with ketsup.
- Place stuffed bell pepper in center of a 9x13 shallow pan (that has been sprayed with non stick spray) on the sides place the caps of the peppers with stem upward. Place in pre-heated 350 degrees and bake for about 40 minutes.
- Remove from oven. Enjoy
From a housewife's kitchen:
As a busy housewife, I'm always looking for easy and delicious recipes that I can prepare ahead of time. These Southwestern Stuffed Bell Peppers are the perfect solution! They're simple to make, and they can be stuffed and refrigerated overnight, so all you have to do is pop them in the oven when you're ready to eat.
The combination of ground beef, vegetables, and rice is hearty and flavorful, and the sweet bell peppers add a touch of sweetness. I love to serve these stuffed peppers with a side salad or a bowl of soup.
From a traveler's perspective:
I love to travel, and I'm always on the lookout for new and exciting recipes to try. These Southwestern Stuffed Bell Peppers are a great dish to make when I'm on the road, because they're easy to transport and they can be reheated in the microwave.
I also like to experiment with different fillings for my stuffed peppers. I've tried using ground turkey or chicken instead of beef, and I've added different vegetables like zucchini, corn, or black beans. The possibilities are endless!
From a business woman's point of view:
As a business woman, I often have to work late nights and weekends. These Southwestern Stuffed Bell Peppers are a lifesaver! They're a quick and easy meal that I can prepare ahead of time and reheat when I'm ready to eat.
I also love that these stuffed peppers are a healthy option. They're packed with protein, vegetables, and fiber, so I can feel good about eating them.
From a fitness model's perspective:
As a fitness model, I'm always looking for ways to eat healthy and stay in shape. These Southwestern Stuffed Bell Peppers are a great option for me, because they're low in calories and fat, and they're packed with protein.
I love to eat these stuffed peppers for lunch or dinner. They're a satisfying meal that helps me to stay on track with my fitness goals.
