These stuffed bell peppers make a nutritious, elegant but easy meal, and you probably have most of the ingredients on-hand!
Prep & Cook Time: 30 minutes
Ingredients:1 cup brown rice2 cups water1/2 tsp salt2 tsp olive oil1/2 onion, large2 stalks celery, diced fine1 clove garlic1 lb ground meat (lean beef, turkey, or chicken)salt & pepper, to taste3 red bell peppers, halved from stem to end with ribs removed1 8-oz can tomato sauce1 6-oz can tomato paste3 1/4 cups waterSeasonings:1/2 tsp salt1/2 tsp black pepper1/2 tsp garlic powder1 1/2 tsp oregano1 1/2 tsp basil1/2 tsp thyme
DIRECTIONS
1. Cook brown rice: Add rice, water, and salt to a small saucepan. Bring to a boil, then cover and reduce to simmer for about 40 minutes. Keep lid on saucepan during cooking. It is okay if rice is slightly firm after cooking.
2. Meanwhile, heat your olive oil in a skillet over medium-high heat. Add onion and celery. Cook until they begin to soften, 1 to 2 minutes. Add garlic, saute for about 30 seconds.
3. Add ground meat. Crumble and brown until cooked through. Drain, if needed, an set aside.
4. combine brown rice and ground meat, and moisten with the tomato sauce. Be sure not to compress the mixture if possible.
5. Lay out the halved bell peppers in a 9 x 13 pan. Scoop the rice/meat mixture into the peppers. The mixture will be heaped into the peppers.
6. Next, prepare the sauce. Combine the tomato paste and water with a whisk until the paste dissolved. Add in all of the seasonings. Gently pour the sauce over the stuffed peppers.
7. Place pan on a cookie sheet in case it bubbles over. Cover with foil and bake at 375 F for 1.5 to 2 hours or until the peppers are soft and the sauce has thickened and is bubbling.
8. Spoon sauce over peppers when served.
Optional: Remove from oven, sprinkle mozzarella cheese on stuffed peppers and bake uncovered for the last 30 minutes.