Stuffed Bell Peppers

I absolutely love stuffed bell peppers! This is my "healthified" version of what can be a very greasy and fattening meal. If you are not a big fan of green bell peppers, try the red or yellow ones. They have a much more mild taste : ) 

INGREDIENTS

1 pound lean ground beef or turkey

2 tablespoons olive oil

8 large bell peppers 

1/2 cup chopped onions

3 cloves garlic, finely chopped

2 cups cooked brown rice

2 zucchini or regular squash, chopped

1 can diced tomatoes with the juice

1 small can of green chiles

2 teaspoons chili powder

2 teaspoons ground cumin

salt and pepper to taste

shredded mozzarella cheese

DIRECTIONS

1. Take a large pot of water and bring to a boil. While the water is heating up, cut the tops off of the bell peppers and remove all of the seeds. Blanch the peppers in the boiling water for about 2 minutes, then immerse into cold water. This ensures that your peppers are not too crispy and undercooked!

2. Divide the peppers into a large 13x9 pan or two smaller ones. Set aside. 

3. Heat a large skillet over medium-high heat. Add olive oil. Add the ground meat, onions and garlic, and cook until meat is no longer pink. 

4. Add the squash, rice, tomatoes, green chiles, and all spices. Bring to a boil and reduce to a simmer for about 8-10 minutes. 

5. Stuff each pepper with the mixture. Top each pepper with a small amount of shredded cheese. Bake in the oven at 350 degrees for about 30 minutes, or until peppers are tender and cheese is bubbly. 

FREEZING TIPS

**If you are freezing, skip the baking. Freeze the peppers after stuffing them. When it comes time for you to eat them, just take out of the freezer. Bake at 375 degrees for about 30 -40 minutes or until they are heated all the way through.