AuthorKevin PetrizioI was not a fan of peppers as a child. I grew to enjoy them. In fajitas, or stir fries they give a special flavor. For me it was an acquired taste. Now I use them almost every day and can't imagine not using a pepper in most meals. But it is still uncommon to use one as the primary ingredient in a dish. This is a dish that not only tastes great, but also looks sharp on a plate. I love stuffing veggies. It makes for a nice presentation and usually tastes great. Peppers, tomatoes, zucchini, and cabbage are just some of the veggies that can be stuffed. Let me know what some of your favorites are.
To prepare the pepper: carefully cut off the top of the pepper and remove the seed and ribs as best as possible. Weigh the pepper and trim off the top until weight equals 5oz. This is equivalent to 1 full cup. Use the remaining pepper for the 1/3 cup to be added to the stuffing.
To prepare the stuffing, heat a medium skillet over medium heat and brown the ground beef.
Add onions, tomatoes, chopped pepper, rice, and garlic to the pan and cook for 5 minutes.
Add water and let simmer until the water has evaporated. Add seasoning to taste. Move to a bowl and let cool for 10 minutes.
Roll up a piece of tin foil into a "snake" shape and then form a ring shape. Put this in an oven safe pan and heat the oven to 350°.
Rub the pepper with the olive oil. Set it in the middle of the ring and mold the tinfoil around the pepper to keep it secure in the pan.
Stuff the pepper with the stuffing. Pack it in the best that you can. There will probably be some left over stuffing that will not fit in the pepper. Just add this to the final dish. Do not try to cook it in the oven again as it will burn.
Cook pepper for 45 minutes until a paring knife can pierce the side easily. About 25 minutes into cooking place a tinfoil "hat" on the top of the pepper. This will keep the stuffing from burning.
Carefully remove stuffed pepper from the pan and serve.
This recipe makes 1 servings
Count each serving as: 1 protein - 2 veggie - 1 fat - 1 starch
Ingredients
Directions
To prepare the pepper: carefully cut off the top of the pepper and remove the seed and ribs as best as possible. Weigh the pepper and trim off the top until weight equals 5oz. This is equivalent to 1 full cup. Use the remaining pepper for the 1/3 cup to be added to the stuffing.
To prepare the stuffing, heat a medium skillet over medium heat and brown the ground beef.
Add onions, tomatoes, chopped pepper, rice, and garlic to the pan and cook for 5 minutes.
Add water and let simmer until the water has evaporated. Add seasoning to taste. Move to a bowl and let cool for 10 minutes.
Roll up a piece of tin foil into a "snake" shape and then form a ring shape. Put this in an oven safe pan and heat the oven to 350°.
Rub the pepper with the olive oil. Set it in the middle of the ring and mold the tinfoil around the pepper to keep it secure in the pan.
Stuff the pepper with the stuffing. Pack it in the best that you can. There will probably be some left over stuffing that will not fit in the pepper. Just add this to the final dish. Do not try to cook it in the oven again as it will burn.
Cook pepper for 45 minutes until a paring knife can pierce the side easily. About 25 minutes into cooking place a tinfoil "hat" on the top of the pepper. This will keep the stuffing from burning.
Carefully remove stuffed pepper from the pan and serve.
This recipe makes 1 servings
Count each serving as: 1 protein - 2 veggie - 1 fat - 1 starch
