Friday, August 2, 2013

Stuffed Bell Peppers


2 lbs ground beef
1 cup minced onion
1 cup bell peppers, diced
3 cloves minced garlic
1/4 cup cilantro, minced
1 small tomato, diced (I used canned.)
8 oz can tomato sauce
1 1/2 tsp cumin
1/4 tsp garlic powder
2 bay leaves
salt and pepper to taste

3 bell peppers
1 cup rice, cooked
cheddar cheese, shredded


Brown beef in skillet. Add salt and pepper. When no longer pink, add onions, garlic, and bell peppers. Continue to cook for 3-4 minutes. Add mixture to crockpot. Add cilantro, tomatoes, tomato sauce, 1 1/4 cups of water. Cook on high for 3-4 hours or low for about 6-8. Discard bay leaves when finished cooking.
Cut tops of bell peppers and dice. In bowl, combine rice, diced peppers, and crockpot mixture. Stuff bell peppers. Preheat oven to 350. Place peppers in casserole dish, add 1/3 cup water in bottom of dish. Cover and bake for 50 minutes. Remove foil, top with cheese, and bake for additional 5 minutes uncovered.

Recipe adapted from: Skinny.Taste

1 comment:

Arya McLean said...

This is one of the good pepper recipes I've seen for this week. I loved the stuffing but not the topping. I poured Classico Fire Roasted Tomato Spaghetti Sauce over the top of mine. Enough to cover the peppers and the bottom of the baking dish. Delicious. I like the Italian taste of it.