I made this last night and adapted it from the Fixate cookbook, which is a brilliant cookbook designed to go hand in hand with the portion control program I adore. (I made it simpler). Let me just tell you how happy my husband was.
Stuffed Peppers – Shelly Style
Yield – 2 peppers each = 1 Red, 1 Yellow, 1 Green, 1/2 Blue/Orange
1 tbsp olive oil
3-5 cloves garlic, minced
1 med sweet onion, chopped
16 ounces Grass Fed Burger
8 ounces Organic Ground Chicken
1 tbsp Cumin
1 tbsp ground chili powder
1 tsp red pepper
1 tsp garlic powder
Red pepper flakes (optional and to taste)
2 cups brown rice
1 can organic pinto or black beans
1 can organic diced tomatoes with juice
Juice of 1 lime
4 red, yellow, or orange bell peppers
Avocado for garnish
Jack cheese for garnish only
Cilantro for garnish
Preheat of to 375 degrees. Heat skillet and cook garlic and onion in oil until soft. Add ground meat and cook thru. Add all spices and lime juice. Add brown rice, tomatoes and beans – cook for about 20 minutes. While cooking slice peppers and place in a baking dish. Fill each pepper with about 1/2 cup of mixture. Cover with foil and back for about 40 minutes until peppers are soft. Remove foil, add Avocado, cilantro and cheese, place back in oven and bake for about 5 more minutes until cheese is melted.
I served this with salad.