Peppers are broadly categorized as either sweet or hot. There are dozens of varieties of sweet peppers varying in size, shape, color, and flavor. This one is really the go-to classic!
Peppers are a very good source of a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin B6 and Folate.
Fried, roasted or raw they are the perfect pepper!
Stuffed Bell Peppers
4 very large green bell peppers or about 5 small ones
15 ounce can tomato sauce
1/2 pound ground beef or turkey
1/3 cup chopped onion
1 cup cooked brown or white rice
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
Cut the tops off the peppers and remove the seeds. Place the peppers in a large saucepan and cover with water. Bring to a simmer and cook 3 minutes, just until the peppers are slightly soft. Drain, rinse with cool water and set aside on paper towels to drain. In a skillet, heat the ground beef and onion and cook until no pink remains. Drain. Add the salt, pepper, rice, garlic powder and half of the tomato sauce. Stir well and spoon into the peppers. Top with the other half of the tomato sauce. Bake in an ungreased dish at 350 for 25-30 minutes. Serve warm.
Recipe and image from Feast and Farm