STUFFED PEPPERS
4 medium sized red, Orange, yellow bell peppers
1 LB lean ground beef or ground turkey
1 Tbsp butter
1 small yellow onion
1 Tbsp chopped garlic
1 Can petite diced tomatoes (my fave for this recipe is Red Gold petite diced with lime & cilantro)
Salt to taste
Pepper to taste
1 C Grated Cheese
Cooked rice
Avocado for topping
Sour Cream for topping
Preheat oven to 350
Slice bell peppers in 1/2 lengthwise and clean insides
Place peppers in a casserole dish and put in preheated oven while preparing meat mixture
Peel and dice onions
Begin preparing rice according to package directions (I prepare my rice (long grain basmati) with chicken broth for added flavor)
While rice and peppers are cooking …
Melt butter in a medium size pan on medium heat. Add onions and garlic and sauté until soft
Add ground beef and break up and brown meat. When meat is almost cooked through, add salt and pepper and add the can of petite diced tomatoes.
Continue browning and stir occasionally until all juices are evaporated, approx 10 minutes.
Remove peppers from oven.
Fill each pepper with meat mixture and continue overfilling to your use all meat. I let it spill out of the sides of the peppers.
Cover peppers and meat mixture with cheddar cheese and return to oven to bake about 15 more minutes. When bubbly, peppers are soft, and cheese has melted remove from oven.
Serve over a bed of rice and topped with avocado and a spoon of sour cream.