Stuffed Bell Peppers

In honor of today being my dad’s birthday…I wanted to share one of his favorite recipes ! I can’t tell you how many times I made this for him when he was in town visiting, etc.  And I’m pretty sure he called me at least a dozen times over the years to ask me the recipe ! I have to say I got a little frustrated that he couldn’t keep track of it…However, he passed away 3 years ago this month, and I would give anything for him to call me asking for the recipe again!! This does have meat and dairy, however if you’d like a vegetarian version try Jenna’s Quinoa Stuffed Poblano Peppers

Stuffed Bell Peppers

Stuffed Bell Peppers
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Recipe type: Main
Author: Jennifer
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 6
Ingredients
  • 6 large green bell peppers
  • 3 cups cooked, diced chicken breasts (organic! You could also use ground beef for a more traditional stuffed pepper)
  • 1/2 cup chopped onion
  • 1/2 teaspoon garlic, minced
  • 2 cups cooked brown rice
  • 1 can (15 oz.) of your favorite spaghetti sauce
  • 1 cup reduced fat mozzarella cheese
Instructions
  1. Wash peppers well and cook for 5 minutes in boiling water (enough water to cover peppers). Drain on paper towels.
  2. Combine chicken, onion, garlic, rice and 1 cup of the sauce in a medium skillet and warm over medium heat.
  3. Heat through.
  4. Spray a casserole dish with cooking spray.
  5. Fill each pepper with the chicken/rice mixture.
  6. Stand each upright in dish.
  7. If needed, slice a little off the bottom of each pepper to make level. Cover with remaining sauce.
  8. Bake covered with foil for 45 minutes @ 350. Uncover, top with cheese and cook until melted (about 10 minutes).

 

I also made Melissa’s vegan pumpkin muffins over the weekend…SO DELICIOUS !!!!!!  If you missed it last week, check out her recipe!

Vegan Pumpkin Muffins

I hope everyone has a great week and if you are lucky enough to have your parents still in your lives, give them a hug or a phone call today !!!

Jenn

 

 

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About Jennifer

I am the mother of 2 beautiful children, Presley-7 and Cash-5 and married to an amazing husband and father, Todd. I have always thought of myself as a healthy person...I've always loved sports, working out and eating healthy. However, looking back, I've actually had a lot of unhealthy habits. I've tried every diet out there : Low fat (How did I think eating a box of fat free snackwells cookies was healthy?), Low carb (can you say fried pork skins GROSS)... as well as a long stint with disordered eating which started in college as a way to avoid those "freshman 15".
Well it wasn't until my 30s that I realized those kind of diets are just a quick fix, not a lifestyle. I think all foods can fit into a healthy diet as long as you practice moderation. I have found that I feel and look my best when I am eating mostly plant-based foods. Not to say I won't indulge in a filet every now and again... but I find that I crave meat less and less ! I have recently been fascinated with trying new vegetarian recipes...I NEVER thought I could give up chicken...used it eat it everyday, but I actually don't miss it at all.
I am trying to pass these healthy eating habits onto my children so they can avoid some of the diseases related to unhealthy diets.

Thanks for reading and hope you have a healthy day !!!!

Comments

  1. Katie Stewart says:

    Those look soooooo delish! Why torment your vegan readers? LOL LOL LOL jk jkjk I bet they would still be good minus the cheese and meat. I’m thinking some amy’s organic refried beans, brown rice, peppers, onions, salsa. Luckily prior to FOK I was cutting out dairy so the absence of cheese is not that big of a deal but….I do miss it on some recipes, like this one! I also made the muffins, husband and toddler loved them!

  2. Jennyjenn says:

    Hi Katie I don’t eat meat either but my family still does…however we try to have 2-3 nights a week that don’t include meat! I love the beans suggestion….I may substitute black beans for the chicken next time…yum thanks ;-)

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