Good Eats Monday - Stuffed Peppers

Mmmm...Stuffed Peppers

Comfort Food, as we finally get a breeze in Southern California.
There might even be a chance of "shower" later this week...Ooooo!

My love for Stuffed Peppers comes from the necessity of clearing out the fridge and the pantry.  This's so versatile that it can go from meaty to vegan. You can use any protein, or not.  You can put in any grains, any veggies.  Whatever you have on hand, you can stuffed them in these beauties.

Stuffed Peppers

Ingredients:

6 bell peppers, any color

2 tbsp Grapeseed oil

1 medium yellow onion, peeled and chopped

½ cup of diced carrot

½ cup of diced celery

2 cloves of garlic, peeled and chopped

1 lb of lean ground beef (sausage meat/turkey/meatless sausages)

1 (14.5 ounce) can diced tomato

1 tbsp Worcestershire sauce

1 tsp oregano (Italian seasoning)

1 1/2 cup of cooked rice (any whole grains)

Salt & Pepper to taste

1 cup Cheddar cheese (cheese of your choice)

Directions:

Preheat oven to 400 degrees F (205 degrees C).

Cut off tops of peppers, clean and set aside. Chop up usable part and sauté with other vegetables.

Saute meat until browned and cooked, drain any excess oil. Set aside.

Saute chopped onions, garlic, pepper, carrot & celery in oil until soft.

Return meat and add diced tomato, Worcestershire sauce & oregano to mixture.

Cook for 10 mins on medium heat.

Add cooked rice.

Salt & Pepper as needed.

Stuffing the Peppers:

Stuff the bottom of the peppers with ½ cup of the cheese, divide equally.

Then fill with the meat and rice mixture, again divide equally.

Top with the rest of the ½ cup of cheese.

Cover with foil and bake for 50 minutes.

Uncover and top with the remaining ½ cup of cheese, bake uncovered until cheese is melted.

Remove from oven, let cool for 5 minutes, serve as is or with your favorite marinara sauce.

Enjoy!