One of the projects Amy and I have worked together on this summer was a raised bed garden at Christopher Homes Housing Authority in DeValls Bluff. She offers hands-on assistance with planting, monitoring, and harvesting. Then I visit once a month to teach nutrition education and demonstrate a healthy recipe using vegetables from the garden. It’s very difficult to preach “eat your veggies” and “follow MyPlate” when we basically live in a food desert. I love that this project provides access to garden fresh produce, making the healthy choice an easy choice for the residents who live there.
One of the vegetables the garden is currently producing is peppers. Bell peppers can be eaten raw and served with low-fat dip for a snack. They can also be added to casseroles, pasta, soups, salads, stir-fry, omelets, fajitas, sandwiches, pizza, salsa, or kebabs and make great toppings for steak or burgers.
Stuffed peppers are particularly tasty and can be served as a main course. Fill them with a lean protein, whole grain, veggies, then top with a sprinkle of cheese and you’ve basically got the perfect MyPlate. All you really need to add is a side of fruit.
These peppers can be prepped and refrigerated the night before baking for an easy week-night dinner. They are also a great freezer meal dish. Just stuff the peppers and freeze them before baking.
This easy Stuffed Peppers recipe only requires a few steps.
- First, preheat the oven to 350 degrees.
- In a saucepan, brown a pound of meat and onion; drain. I like to use deer meat, but you could also use turkey or lean beef.
- Stir in ½ can tomato sauce, ¼ cup water, 1 teaspoon salt, and 1/8 teaspoon pepper. Simmer 2-3 minutes. *For extra flavor add ½ can of diced tomatoes with garlic, oregano, and basil.
- Stir in ½ cup uncooked instant brown rice; cover and let sit for 5 minutes.
- Wash green peppers with cold water. Cut around the stem of the peppers. Remove the seeds and the pulpy part of the peppers.
- Stuff each pepper with the mixture and place in a casserole dish.
- Pour the remaining tomato sauce over the peppers.
- Cover with foil and bake for 30 minutes at 350 degrees.
That’s it! You’ve got an easy, delicious, and filling meal. If you make this recipe, I’d love to know! Better yet, take a photo and tag me on Facebook or Instagram with the hashtag #livingwellontheprairie.
Download your copy here: Stuffed Bell Peppers