Stuffed Bell Peppers Recipe, a classic favorite family recipe. This recipe is simple, yet full of flavor and full of nutrients. I always tend to make 6 of the bell peppers because they are great as leftovers the next day for lunch or dinner. I would suggest mixing up the bell peppers, perhaps two each of the green, yellow, red, or orange peppers to have a variety of flavors.
- 6 large bell peppers
- 1 pound of organic ground buffalo meat or organic beef
- 1 finally chopped red onion
- 4 chopped tomatoes
- 2 tablespoons basil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon Himalayan sea salt
- 1/2 teaspoon White pepper
- 1 cup black rice
- 1 cup red rice
- 1 cup Vermont Sharp white cheddar cheese
Preheat the oven to 350 degrees.
Thoroughly wash your various colored peppers and cut the tops off. Carefully remove the membrane from inside the peppers, but try and keep the seeds inside the bell peppers. The reason for this is because the seeds contain a lot of nutrition. Put the tops to the peppers to the side because they will be later used to cover each of the bell peppers.
Place 4 ¼ cups of water into a pot. Add both the black rice and the red rice into the pot with a dash of sea salt and a dash of white pepper. Cook over medium heat covered until rice is moist.
Place the ground meat in an appropriately sized pot with a lid. Add 1 cup of water, the Himalayan sea salt, the white pepper, and the basil. Cook the meat over medium high heat until thoroughly cooked. The steam that is generated from the water will cook the meat faster and will also help to retain its moisture. Once you determine that the meat is thoroughly cooked, drain the excess liquid which will primarily be the fat from the meat.
Add the chopped tomatoes, the basil, the finely chopped red onion, and the rice to a mixing bowl. Stir all of these ingredients together with the cooked meat.
Place the bell peppers into a glass baking dish. With a spoon, scoop out portions of the meat and rice mixture and place into each of the bell peppers to the halfway point. At a generous amount of Vermont Sharp cheddar cheese to each of the bill peppers and then complete topping off the bell peppers with the mixture of the meat and rice. Once again adding an amount of Vermont cheese to the top. Find the tops that went with each of the bell peppers in place those back on to the bell peppers.
Place the baking dish of stuffed bell peppers into the preheated oven and cook for 30 minutes.
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Photo credit: Christine at sweetpeaskitchen.com