Clean Eating Recipe: 3-Ingredient Stuffed Peppers
Hey everyone! Today I have a recipe that basically resulted from having some random ingredients and no motivation to go to the food store.
A healthy, easy dinner recipe? STUFFED PEPPERS!
I’ve been trying to focus on eating more iron-rich foods now that I’m in my second trimester. For some reason spinach (my old standby) doesn’t sound too amazing to me, so I’ve been reevaluating my diet lately to try to find ways to sneak in some more iron.
One thing I don’t eat much of? Red meat.
It’s not that I don’t like red meat, it’s just not our first pick as a quick dinner during the week. We typically do chicken, tofu, maybe ground turkey from time to time, meatless meatballs, etc. Things that are quick. Not that red meat isn’t quick, we just don’t really think about it.
I ramble. So anyway, here I was with two green peppers and a pound of organic ground meat. It ended up tasting delicious!
3-INGREDIENT STUFFED PEPPERS
- Bell peppers, any color
- Ground beef (or ground turkey, ground chicken, ground Boca “meat”, etc.)
- Tomato sauce (jarred, canned, anything you have in the pantry)
- Preheat oven to 350° F.
- Slice off the tops of the peppers and remove the core and seeds. This makes a “shell” of a pepper.
- Boil enough water to submerge the peppers. When water is boiling, drop the peppers in for 2 minutes. This softens the shells for easy eating. Place peppers aside.
- In a large skillet, brown the ground beef. Once browned, drain the excess fat and liquid.
- Add as much tomato sauce as you’d like to the meat in the skillet. Some like it saucier, some like it drier.
- Place peppers, standing up, in an 8″ x 8″ glass baking dish.
- Once sauce has warmed up, spoon meat mixture into peppers.
- Cover the glass baking dish tightly with aluminum foil.
- Bake, covered, for 10 minutes. Then bake, uncovered for 5-15 additional minutes. The timing depends on how thick or large your peppers are. Ours were small so we only did 5 minutes.
- Remove from oven and enjoy!
So there are many options here with this recipe. To keep it clean you don’t need to add any additional ingredients, but some might want to throw some cooked rice/quinoa/freekeh into the meat mixture to make it more traditional. Some might want to sprinkle shredded cheese on top or into the meat mixture–again, that’s up to you and how “decadent” you want to go.
Basically, this recipe was our use of few ingredients and our intention for a healthy meal. Since I’m pregnant and need more carbs than the average lady, I opted for a side of freekeh, but my husband went carb-free and paired his pepper and meat with some more veggies.
Do you have any go-to stuffed pepper recipes? We are new to the concept and it’ll probably become a regular!