STUFFED BELL PEPPERS
Everyone likes stuffed bell peppers, but sometimes they’re not always good for you. However, this recipe is great at fighting inflammation because of the olive oil and onion. Then you add in the bell peppers which has antioxidants and anti-inflammatory properties as well. Every bell pepper will help, but red bell peppers are one of the best. You can replace it with orange, green or yellow though for antioxidants and inflammation fighting properties as well.
SEE: RECIPE #14
- 4 Large Red Bell Peppers
- 1/3 Cup Brown Rice, Cooked
- 1 ½ Cups Onion, Diced
- 6 Ounces Ground Turkey
- 2 Teaspoons Olive Oil
- ¼ up Mozzarella, Low Fat
- ½ Teaspoon Sea Salt, Fine
- ¼ Teaspoon Black Pepper
- 14.5 Ounces Diced Tomatoes, Canned & Drained
SEE: RECIPE #16
The tops should be cut off of your red bell peppers, and you’re going to need to cut the seeds off. Make sure the bottom is flat, shaving a little of the bell pepper off the bottom if necessary.
Take the bell peppers and the juice from the canned tomatoes, and place them into the microwave. Microwave them until they’re tender.
Dice your bell pepper tops, and combine them with the rice, onion, turkey, salt, pepper, and tomatoes in olive oil over medium heat to sauté. Cook until they vegetables are tender.
Take the peppers, and stuff them with the mixture. Place any remaining mixture around them. Your oven needs to be preheated to 350, and continue to cook for 25 minutes.
After 25 minutes, take them out and sprinkle the cheese over them. Place them back in the oven, continuing to cook until the cheese is melted.
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