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Colorful Stuffed Peppers

on October 6, 2013

Click Here to Print: Colorful Stuffed Peppers

As my mom pointed out, this meal is not only colorful.  It has all four food groups!

As my mom pointed out, this meal is not only colorful. It has all four food groups!

For Sunday Dinner I made Colorful Stuffed Peppers.  My mother-in-law brought salad and my mom brought grapes, rolls, cake, and ice cream.  I’ll be sending the leftover cake with Josh to work.  Have I mentioned that I don’t like to throw away food?  This way, I know it will be eaten and I don’t have to do it myself. 😉  The ice cream wouldn’t transport to work well.  Good thing, cause I CAN and WILL take care of that myself!

Other than dessert, there wasn’t much leftover tonight.  This recipe feeds seven, but can easily be adjusted to feed one or many.  The filling ingredients can also be easily adjusted.  Have a little leftover rice you want to use but doesn’t work out in proportion to this recipe?  No big deal, just add more meat and veggies!

Don't toss those pepper tops! Chop them up and put them in the filling!

Don’t toss those pepper tops! Chop them up and put them in the filling!

That's 2 cups of diced peppers that you would be missing out on if you tossed the tops! Did I mention I don't like to throw away food?

That’s 2 cups of diced peppers that you would be missing out on if you tossed the tops!
Did I mention I don’t like to throw away food?

Adding the peppers to the filling make them colorful inside and out!

Adding diced peppers to the filling makes them colorful inside and out!

Oh! One more thing about the filling.  I used Bob’s Red Mill Wild and Brown Rice Mix and made it with chicken stock instead of water.  But like I said, the filling ingredients are really versatile.  Use what you’d like!

Ingredients:

  • 1 ¼ pounds extra lean ground beef
  • 7 peppers, assorted colors
  • 1 c diced onion
  • 3 c cooked brown and wild rice
  • 2 cloves garlic, minced
  • kosher salt
  • fresh cracked pepper
  • 1 c shredded cheddar cheese

Instructions:

  1. Make the rice following the instructions on the package.
  2. Preheat oven to 350.
  3. Brown ground beef in a large skillet.
  4. Dice the onion and add it to the ground beef.
  5. Cut the tops off the peppers and remove seeds and stems.
  6. Dice the tops and add them to the ground beef.
  7. Add cooked rice, garlic, salt and pepper to meat mixture.  Taste and adjust seasonings to your liking.
  8. Place the peppers in a deep baking dish, sprinkle them with salt and pepper, then fill each one with the meat mixture.
  9. Cover and cook 30-45 minutes, depending on how soft you like your peppers.
  10. Turn the oven up to 475.
  11. Uncover the peppers, top each one with cheese and return to the oven for 5-10 minutes until cheese is golden brown.

Here are some ideas to get your “kid cook” involved with this recipe:

  • Have him gather the onion and pepper pieces off the cutting board and place them in a measuring cup to be added to the skillet.
  • Have him help stuff the peppers.  If necessary, remove some of the filling to a bowl so he doesn’t burn himself on the skillet as he scoops!
  • Talk to him about all the colors that peppers come in and which one is his favorite.  Let this spark a conversation about other foods that come in different colors.
  • Play “I Spy” for different color items in the kitchen.
If I were doing this on my own, I would add the peppers right into the skillet.  However, if my kid cook wants to help, I find ways to let him!

If I were doing this on my own, I would add the peppers right into the skillet. However, if my kid cook wants to help, I find ways to let him!

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One response to “Colorful Stuffed Peppers

  1. […] Then there is rice that didn’t make it into the filling for Colorful Stuffed Peppers. […]

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