Not only are these little peppers filled with flavor, but they're a great way to get lots of veggies in one meal! Bonus, it's easy to get the right portion with your own little pepper!
Prep Time: 15 minsCook Time: 30 minsTotal Time: 45 mins
Servings6
Description
Not only are these little peppers filled with flavor, but they're a great way to get lots of veggies in one meal! Bonus, it's easy to get the right portion with your own little pepper!
Ingredients
6 red bell peppers (tops and seeds removed)
Pepper Filling
1tbsp. olive oil (extra virgin)
1.5cups onion (diced)
1pound grass-fed ground beef or ground turkey
1medium Sweet Potato (small diced, skin on)
2medium zucchini (~2.5 cups, diced small)
116oz jar tomato salsa (mild or medium)
16oz can tomato paste
2cups quinoa or "riced" cauliflower (cooked/steamed)
2cups black beans (or 1.5 cans, rinsed and drained)
2cloves garlic (minced)
Seasonings
1/2tsp. cumin (ground)
1/4tsp. Himalayan salt
1/4tsp. pepper
1/2tsp. chili powder
Instructions
Roast the Peppers
Preheat oven to 350 degrees F.
Cut and remove tops from red peppers, wash out any seeds. Lightly grease a baking pan with olive oil and roast peppers for 15 minutes, rotating halfway through.
Prepare the Filling
While the peppers are roasting, heat olive oil in a large skillet over medium heat.
Steam the rice in a separate pot or use leftover cooked rice.
Chop onion, sweet potato, and zucchini according to directions (should all be in small, bite-sized pieces). Add onion to the large skillet and saute for 2-3 minutes. Add in the ground meat and chop into bite-sized pieces.
Add in sweet potatoes and cook another 3-4 minutes, stirring occasionally. Add zucchini and cook an additional 3 minutes until they begin to soften.
Stir in the salsa, tomato paste, black beans, garlic, seasonings, and cooked rice to evenly incorporate all ingredients.
Putting it All Together
Remove roasted peppers from the oven. Evenly divide filling mixture between peppers and stuff the insides. (If you have any leftover filling that's okay, you can save it for leftovers!)
Return peppers to oven standing straight up for 5-10 minutes just to brown the tops.
Serve topped with avocado or plain yogurt (optional).
Note
For a lower carbohydrate option or if you are aiming for weight loss: skip the rice or use less and bump up the veggies by adding in more chopped onion and zucchini, maybe even some chopped carrot or yellow squash, OR riced cauliflower!