Healthy Unstuffed Bell Peppers Tex Mex Style Food

MEXICAN UNSTUFFED BELL PEPPERS

Steps:

• Preheat oven to 350°F.
• Saute onion & garlic in oil over medium heat until softened.
• Boil rice in salted water until just soft. Drain.
• Halve peppers & remove seeds. Place in 9x13" baking dish, insides up.
• In a large bowl, combine well the cooked ground beef (or defrosted soy crumbles), sauteed onions & garlic, cooked rice, rinsed & drained black beans, undrained can of diced tomatoes, oregano, salt, cumin, pepper & jalapenos, if using.
• Pour 'filling' mixture over peppers, top with cheese & bake until hot & bubbly, about 30 minutes.
• Enjoy!

HEALTHY UNSTUFFED BELL PEPPERS (TEX-MEX STYLE)

Steps:

• Preheat oven to 400* Farenheit.
• Combine rice and water in a medium pot, set on high, bring to a boil, reduce heat to a simmer (set your timer for 15 minutes).
• Cut peppers into quarters and remove seeds. Place on a microwave safe plate and cook on high in microwave about 3 minutes (depending on your microwave) till just tender. set aside.
• Place ground turkey in hot high sided frying pan and begin to brown, breaking up to smaller pieces while cooking.
• Once the turkey is cooked through, add onions, peppers and spices. Continue to cook om medium-high till onions are tender, add the stewed tomatoes, breaking up large pieces with your hands.Stir to combine with the turkey/onion/spice mixture, reduce heat.
• Stir in cooked brown rice.
• Place the green peppers on the bottom of a casserole (or lasagna pan).
• pour meat mixture over top, even out with a spoon and top with shredded cheese.
• Place in oven and bake till cheese is just melted (about 5 minutes)
• (very good served with salsa and/or reduced fat sour cream on the side).

MEXICAN-STYLE STUFFED PEPPERS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Remove the seeds and any white pith from the peppers and arrange, cut-side up, in a roasting tin. Drizzle with oil and season, then bake for 20 mins.
• Combine the rice and beans. Remove the peppers from the oven and fill with the rice mixture. Top each with a slice of cheese and bake for 10-15 mins more, until the rice has melted and the filling is hot. Top with spoonfuls of guacamole.

HEALTHIER STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• Cook and stir beef, garlic, and onion in a skillet over medium heat until meat is evenly browned and onion is softened, about 5 minutes.
• Remove and discard the tops, seeds, and membranes of the green, red, and yellow bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms off the peppers if necessary so that they stand upright.
• Mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper in a bowl. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
• Bake in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender, about 1 hour. Sprinkle the peppers with grated Parmesan cheese after baking.