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Stuffed Bell Peppers

Stuffed bell peppers
A filling and easy-to-make recipe made with colorful peppers, ground meat and a variety of vegetables.
The Benefits

Bell Pepper: This sweet and crunchy fruit may improve eye health, reduce inflammation within the body and prevent anemia.

Antioxidants - Vitamin B6 & C - Iron

Beef: This source of protein may improve muscle mass, support brain function and if eaten in moderation, heart health.

Vitamin B6 & B12 - Iron - Phosphorus - Zinc

Zucchini: This popular green summer squash has nutritional benefits that may reduce blood sugar levels, improve eyesight and boost heart health and circulation.

Vitamin C & K - Fiber - Manganese - Magnesium - Potassium

Tomato: This juicy red gem may help fight inflammation, boost your immune system and reduce your risk of heart disease and cancer.

Vitamin A, C & K - Folate - Fiber - Potassium

Olive Oil: This green oil is filled with healthy-fats and antioxidants that may improve heart health, lower the risk of stroke, fight inflammation, help prevent cancer and boost brain health.

Vitamins A, E, K - Iron - Calcium - Magnesium

The Recipe


2 tbsp olive oil

1 lb. of ground meat, turkey or beef

1 yellow onion, diced

salt & pepper, to taste

2 tbsp oregano

1 zucchini, diced

1 yellow squash, diced

3 cloves of garlic, minced

2 tbsp tomato paste

1 can diced tomatoes

1/2 cup uncooked rice

1/4 cup parsley, chopped

2/3 cup water or broth of choice

6 bell peppers

1 cup gouda cheese, grated


1) Preheat oven to 400F. Prepare the bell peppers to be stuffed by cutting off the tops and deseeding. Place bell peppers in a baking dish and put aside until ready to fill.

2) Construct the filling by heating up a large skillet. Add olive oil to coat pan evenly then add ground meat and onion. Season well with salt, pepper and oregano. Sauté together for 5 - 10 minutes or until meat is cooked.

3) Add zucchini, yellow squash and garlic, sauté for 5 minutes. Clear spot in the center of the pan, add tomato paste and allow to burn off for a minute or two. Add can of tomatoes to the skillet and stir to combine. Drop in rice, parsley and liquid of choice, stir and let simmer for 10 minutes until half the liquid has been absorbed.

4) Once filling has been prepared, spoon the filling in bell peppers until no more can fit. Top with cheese and cover with aluminum foil.

5) Bake in oven for 35 minutes, remove foil and bake for 10 more minutes or until cheese is bubbly. Top with chopped parsley.

6) Enjoy!

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