I was walking up and down the aisles of Trader Joe’s the other day looking for ideas on what to make with ground grass fed beef. I ended up near the produce and noticed that the peppers looked super shiny and appealing and so I thought, “I could try to make stuffed peppers!” I made it a mission to incorporate many colors and all of the macronutrients our bodies need (protein, carbs, and fat) in to each pepper…. so, this is what I came up with. We really enjoyed this meal and it was great for left-overs as well. This recipe makes enough “stuffing” for about 8 peppers.
- 1/2 tsp minced garlic
- 1 small yellow onion, chopped
- salt, pepper, onion powder, garlic powder (season to taste)
- 2 lbs grass fed ground beef
- 2 cups chopped spinach
- 1 can black beans, rinsed and drained
- 1 28 oz can whole peeled tomatoes (I used San Marzano)
- 1 cup brown rice (and 2 c water)
- 8 large peppers (top cut off, inside removed)
- Preheat oven to 350.
- Cut off tops of each pepper, remove stem and seeds. Rub a little olive oil over the skin of each pepper to prevent them from drying out. Place in a baking dish. Cover with foil. Bake for 15 minutes (until a bit softened). Remove and let cool.
- Meanwhile, mix 1 cup brown rice and 2 cups water in a sauce pan. Bring to boil, cover and reduce to a simmer for 20 minutes or until cooked through.
- Heat a T of EVOO in a large skillet. Add garlic and onion, stir over heat for about 3 minutes. Season the onion with a sprinkle of salt, pepper, garlic powder, and onion powder ( you can add more later if you want)
- Add beef. Stir until cooked through.
- Add in spinach, black beans and tomatoes and mix well.
- Stir in rice.
- Use a large spoon and spoon beef and rice mixture in to each pepper. Cover with foil again. Bake for 20 minutes or until the peppers are the consistency you’d like them to be!