Recipe Swap: Stuffed Peppers

I apologize for the lack of photos with this post. I snapped a few, but I was so hungry that I sat down to eat before reviewing the photos, and none of them are post-worthy! 

I really enjoyed this swap. This round did not have a theme, and we did not submit recipes. Rather, we each submitted our blog URL, and received one in return, and could choose any recipe to make. 

I received the Cooking for Fun blog, and after scrolling through and jotting down a few recipes that sounded good, I decided on the recipe for stuffed peppers, because it was something I had never made before. The blogger notes that you can substitute French's friend onions for the rice; I think couscous or quinoa would also make delicious substitutions. 

Assuming you use lean ground beef and brown rice/couscous/quinoa, this is a healthy, filling meal. 

Stuffed Peppers
From Cooking for Fun
Serves 4

Ingredients

• 1 lb lean ground beef
• 1 tablespoon Worcestershire sauce
• 2 tablespoon minced garlic
• ½ cup diced yellow onion
• 1 tablespoon Italian seasoning
• 1 cup brown rice
• 1 can Hunt's Diced Tomatoes with Basil, Garlic and Oregano
• 4 green bell peppers

Directions

1. Cook the rice according to package directions. 
2. Preheat oven to 350 degrees, and grease a jumbo muffin pan, or a square baking dish with non-stick cooking spray. 
3. Brown the beef, Worcestershire sauce, garlic, onion, and Italian seasoning. Once the meat is browned, add in half the can of diced tomatoes, then drain off the fat and excess tomato juice. Stir in half of the brown rice. 
4. Slice the tops off of the peppers, and stuff one quarter of the beef mixture inside. Stand one pepper in each muffin cup, or place all four in the square baking dish. 
5. Cover with foil and bake for 15 minutes. Remove from oven, remove foil, and spoon remaining diced tomatoes on top of the peppers. Replace foil cover, and continue baking 15 more minutes. 
6. Remove and serve over remaining brown rice.