Friday, January 20, 2017

Baked Stuffed Peppers

I think these are one of my new favorites.  It's funny because I never really made stuffed peppers before starting the Whole 30 diet.  I've made these a few times and really love them.  This is one of those recipes that cut my time in preparing by using Thrive ingredients.  Make sure to order yours at  I have the older version of the beef where the pieces are smaller, I haven't tried it with the newer version may add a few extra minutes to your refreshing time.  But I have tried the new version of the beef in soup and man do I love it!  Also the cauliflower rice was some that I had in the freezer from a batch I made last week.  I took it out and it really only sat out maybe 20 minutes before using it.

Baked Stuffed Peppers 

1 1/2 cups Thrive ground beef (old version)
1 cup water
2 tbsp of Thrive tomato power mixed in 1/4 cup water
1/2 cup Thrive freeze dried chopped onions 
1 tbsp Majestic Garlic garlic spread (or just fresh garlic or garlic powder)
1 tsp ground cumin
2 cups cauliflower rice
3 green bell peppers

Preheat the oven at 350 degrees.  I basically just put everything in a large skillet (except for the bell peppers), starting with the beef and water, and let it heat at about med-low.  I have a gas stove, so it might be different for you.  You don't want it boiling, but a low simmer is ok.  If you find that all your water is soaked in and you aren't ready to fill the peppers yet, you can turn it down or add a little more water.  Once I get everything in there, I clean, cut and remove the innards of the green peppers, stirring the mix occasionally.  Usually the mix is ready by then to start load into the peppers, but use your own judgement whether or not you feel all of the liquids have been absorbed.  Load your peppers, put them on a baking sheet and bake for 30 minutes.  Remove and serve.  I like to top mine with guacamole!  Enjoy!

Stuffed and ready to bake

Out of the oven and ready to serve

Topped with some guacamole.  Yum!

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