Stuffed Bell Peppers

I found myself walking around in circles at the grocery store the other day.  I was in the mood for meat but not a heavy steak and wanted some veggies but not the typical grilled veggies.  I passed by the bell peppers and they looked too delicious to pass up!

Stuffed peppers are so easy to whip up!  Chop up some of your favorite spices and veggies, stuff it in a par-baked pepper and Voila you have delicious peppers!  I added marjoram, thyme and oregano to my recipe since they compliment meat so well. 

Serves 6-8

Ingredients


For Rice:

1 cup basmati brown rice
2 cups low-sodium chicken broth

Preparation:
Combine rice and broth together until it comes to a boil.  Then reduce heat to a simmer and cook for about 40-50 minutes until thoroughly cooked.  Set aside and let sit for 10 minutes.

For Peppers:

6-8  Bell peppers (any color)

1 1/3 lb grass feed lean ground beef

2 tablespoons italian parsley

2 celery stalks

14 oz tomato paste

2 tablespoons fresh thyme, chopped

1 tablespoon fresh marjoram, chopped
1/4 teaspoon oregano

1tablespoon salt

1/2 teaspoon pepper

1/2 teaspoon worcester sauce

1 cup bread crumbs 

1/2 cup ketchup 

Preparation:

Heat the oven to 350 degrees.

Mix all the ingredients (except the bell peppers)  until thoroughly incorporated and set aside.

In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove the peppers  from heat and dry on paper towels.

Once cool stuff the peppers with the meat mixture and set inside a baking dish and bake until thoroughly baked ( about 35-45 minutes.)

Let sit for 10 minutes and serve!

Recipe adapted from Epicurean Mom