When I’m not doing the full Elimination Diet I love to make these with brown rice. When on plan, sub out the rice for quinoa to curb the carbs and boost the nutrients. This healthy stuffed peppers recipe uses an assortment of colored peppers, lean, organic, grass-fed ground beef, brown rice, fresh onion and garlic, and natural tomato sauce. It is very colorful and packed with nutrition! If you or your family are doing dairy you can sprinkle with Parmesan. I prefer to sprinkle with roasted pumpkin or sunflower seeds.
- 1/2 cup brown rice or quinoa
- 1 cup water
- 1 pound lean grass-fed organic ground beef
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 green bell peppers
- 2 red bell peppers
- 2 yellow bell peppers
- 1 (8 ounce) can natural, organic tomato sauce or stew your own tomatoes
- 1 tablespoon Worcestershire sauce
- salt and ground black pepper to taste
- 1 teaspoon Italian seasoning
- 1/4 cup grated Parmesan cheese, optional
- Preheat oven to 350 degrees F (175 degrees C).
- Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
- Cook and stir beef, garlic, and onion in a skillet over medium heat until meat is evenly browned and onion is softened, about 5 minutes.
- Remove and discard the tops, seeds, and membranes of the green, red, and yellow bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms off the peppers if necessary so that they stand upright.
- Mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper in a bowl. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
- Bake in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender, about 1 hour.