This is a kid-friendly, low carb meal that’s fun and festive! This healthy, easy Halloween food features orange bell peppers stuffed with a comfort food. These stuffed peppers can fit into many specialty diet needs. In this recipe you can simply swap the rice out with cauliflower rice. You can buy pre-riced cauliflower in your local freezer section and cook based on instructions on the package. For the Healthier version of lean meat you can swap out the ground beef for another meat alternative like chicken or turkey. Or for vegetarians or vegans you can sap out the meat for tofu crumbles. The recipe is so easy and so versatile, just another reason to love peppers. And when you are trying to have the kids eat more veggies this is a great recipe because even if they don't eat the pepper itself there are veggies in the sauce or cali-rice.
Stuffed Bell Peppers: Makes 2 Servings
2 Bell Peppers (any color - we used orange for Jack-o-Lanterns)
10.5 oz 93% lean ground meat, raw ~ need 7.5 oz cooked
For veg or vegan version use tofu crumbles instead of meat.
1/2 cup Rao's marinara sauce
For my daughter I used 1 tbsp low sodium taco seasoning & 1/4 cup water instead of the sauce so we had our Italian style and se had her's Mexican, you can flavor it as you like.
1/2 cup part skim mozzarella cheese, shredded
If making Mexican flavored use Mexican blend shredded cheese instead mozz.
1/4 cup fresh basil, chopped
If making Mexican flavored use chopped cilantro instead of basil
1 cup Cauliflower rice, cooked (Use cali-rice if they aren't going to eat the pepper or use tomato sauce, to make sure you get a balanced amount of veggies for a healthy meal)
2 tbsp fresh parmesan cheese (optional if you are making Italian flavor)
Or try this Creamy Ranch Chicken flavoring for stuffed peppers.
Preheat the over for 350 F
Prepare baking sheet with parchment paper
Cut a ring around the stem (keep the top with stem for later) then core and remove seeds from peppers.
Then cut jack-o-lanterns out of the exterior of the peppers, using a small paring knife.
Rinse and pat dry the peppers.
Arrange peppers without tops on the baking sheet and place in the oven for 10 to 15 min or until peppers start to get soft.
Meanwhile, cook ground meat in a medium sized skillet over medium high heat. When meat is almost cooked through, (If making Mexican flavored this is where you would add the water and the taco seasoning). Continue cooking until meat is fully cooked. drain any unwanted oil. If making Italian flavor -Stir in marinara sauce & almost all basil. (if adding the cooked cali-rice now is the time to do it). Set aside.
Scoop 1/2 of the meat mixture into each pepper and place back in the over to bake for 15 min.
Use shredded cheese divided evenly in half on top of each meat mixture within the peppers
Bake for an additional 5 min or until cheese has melted.
Remove from the oven, place the pepper tops back on the peppers.
Sprinkle with remaining basil or cilantro depending on the flavor you are making.
Serve each person a pepper.
Remember it's not about depriving yourself of delicious food, it's about being mindful of your choices, portion sizes, and coming up with healthier alternatives that are just as good if not better. Thus, our mission is to not only guide you to improving your physical health but also create a healthy mindset. So many don't believe you can eat healthy, tasty food and feel great. The goal with the recipes shared on this blog is to provide access to simple, really delicious, and satisfying meals. NOT to deprive yourself!
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