Sweet Stuffed Pepps!

It’s that time of year again; seasonal affective disorder is hitting this little Montrealer hard. The winter blue’s are in full effect. I know that spring is just around the corner, but the below zero weather has yet to convince me. I am craving anything and everything, but trying so hard to hold back and think rationally about the situation. “Do I really need that big bowl of freshly baked meat lasagna with a thick meat sauce, smothered in melted cheese?” The answer is no guys (but it does sound tempting right now, doesn’t it?). My wallet and my belly cannot afford the repercussions of this feat.

This weather has forced me to find “healthier” but equally yummy options to satisfy my cravings. This is when I remembered the comforting feeling of a bright colored stuffed veggie in a light tomato sauce with a parmesan crust. Red, Yellow, Orange stuffed peppers are on tonight’s menu. There is nothing more heartwarming then the smell of sweet peppers broiling in the oven with a bubbling spiced tomato broth surrounding them. Try this easy recipe and let this little piece of Mediterranean heat lift your spirits until the warmth of Spring finds its way home. 

xo Dom Appetit!

Sweet Stuffed Peppers

Prep Time: 20 mins

Cook Time: 1hr

Tools Needed: cutting board, large frying pan, knife, 9 x 13 baking dish (x2), aluminum foil, spatula

Ingredients:

1 pound of lean ground beef (organic if possible)

8 peppers (red, orange, yellow)

1 medium onion (chopped finely)

5 garlic cloves (chopped)

3 cups of cooked brown rice

2/3 -1 cup of sour cream (optional…but a great option!)

1 green onion

1 tsp cayenne pepper, parsley, Worchester

1 tablespoon of canola oil

1 can of diced tomatoes

1 cup vegetable broth

Salt and Pepper to season

Parmesan (sprinkle as desired)

Directions:

1)      Preheat oven to 350 degrees F

2)      Cut peppers in half up right, through the stem without removing it and then gut them. Place them laying down with gutted section facing up in 9x13 baking dish. Pour half a cup of vegetable broth at the bottom of each dish, just enough to lightly coat the bottom of the peppers

3)      Fry the chopped garlic and onions in a large frying pan until translucent and browning, add the meat. Once meat has browned add all seasonings (cayenne, parsley, Worchester, salt and pepper) and can of diced tomatoes

4)      Add brown rice to mixture making sure it gets well coated and then add sour cream (keeping pan at medium/low heat), continue to stir. Add in green onions.

5)      Generously spoon mixture into each pepper and sprinkle with parmesan. Cover both dishes with aluminum foil and put into oven. Bake for  45-50 mins. Remove foil and then cook on high broil for 5 mins, until top of peppers have developed a light crispy crust. Remove from oven spoon juices from the dish on the peppers, cool and serve. Enjoy! J