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Stuffed Green Bell Peppers
Stuffed Green Bell Peppers

Before you jump to Stuffed Green Bell Peppers recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Conserve Money In The Kitchen.

Remember when the only individuals who cared about the environment were tree huggers along with hippies? Those days are over, and it looks like we all recognize our role in stopping and possibly reversing the damage being done to our planet. The experts are agreed that we are not able to adjust things for the better without everyone’s active participation. Each and every family ought to start making changes that are environmentally friendly and they must do this soon. Here are a number of tips that can help you save energy, primarily by making your kitchen more green.

Refrigerators and freezers use a lot of electricity, particularly if they are not operating as effectively as they should. You can save up to 60% on energy when you get a new one, in comparison with those from longer than ten years ago. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is clean, which means that the motor needs to operate less often, will also save electricity.

The kitchen alone offers you many small methods by which energy and money can be saved. It is quite uncomplicated to live green, all things considered. Typically, all it takes is a little common sense.

We hope you got benefit from reading it, now let’s go back to stuffed green bell peppers recipe. You can cook stuffed green bell peppers using 14 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Stuffed Green Bell Peppers:
  1. Use 2 lb ground beef
  2. You need 3 large chopped zucchini
  3. Use 1 cup grated carrot
  4. You need 1/2 cup chopped red bell pepper
  5. You need 1 cup finely chopped sweet yellow onion
  6. You need 4 clove garlic finely chopped or pressed
  7. Use 6 oz can of tomato sauce of any kind. I used El Pato, which is a spicier red sauce you can find in the hispanic food section of your grocery store.
  8. Use 1 1/2 cup Minute White rice
  9. Use 1 1/2 cup water
  10. Take 2 tsp tomato chicken bouillon
  11. Get 1 tbsp of tomato paste
  12. Prepare 1/2 tsp ground black pepper
  13. Prepare 1 cup shredded cheese of any kind. I used monterey jack but cheddar is amazing as well
  14. Take 4 large green bell peppers cut in half and cleaned out
Steps to make Stuffed Green Bell Peppers:
  1. In a large microwavable container, add rice, warm water, bouillon, tomato paste and pepper. Make sure paste is well incorporated into the rice mixture. It helps if your water is warm, then you can dissolve your bouillon and paste before adding to rice. Once mixed, place in microwave with lid slightly covering but not closed and microwave for about 5 mins. Let rice sit for another 5 mins or until liquid is dissolved and rice is tender to fluff with a fork.
  2. Set aside rice mixture with lid on to stay warm and in a Large Pan, add about a tbs of olive oil and start cooking down onion, garlic, carrots, red bell pepper and zucchini. Cook on about Medium temperature until vegetables are tender but not over cooked. You want them to keep their shape when incorporating all ingredients. Remove from pan & set aside.
  3. In the same pan, start cooking your ground beef until well browned. Approximately 5mins. Drain all fat from beef with a spoon. Adjust your temperature to med low and add your cooked vegetables and the can of tomato sauce. Fold in all ingredients and simmer on low for about 5 mins more.
  4. Turn off stove and allow mixture to cool down. Taking your green bell peppers, cut in half so they create little cups and can stand up on their own on the pan. Remove core, stems and all seeds. Using any large baking dish, cover entire bottom in foil to eliminate messy cleanup. Place all pepper halves on bottom about 1/2 inch away from each other
  5. Preheat oven to 375°F
  6. Take beef and vegetable mixture and in a large bowl mix into rice. Fold ingredients together as to not mush up rice or break down vegetables. This is the seasoning stage. Adjust flavors to your preferences by adding more salt or herbs if you choosing. Once everything is mixed well, start filling pepper halves by pushing down rice/meat mixture until they are fully filled. You may have extra filling which is always yummy on it's own. :)
  7. Once all pepper halves are completed, pile on shredded cheese. Cover entire pan and peppers with foil trying not to touch tops of peppers. Make sure there is a slit on the top for steam. Place in oven and cook for about 30 mins. During the last 5 mins, remove foil and allow cheese to brown.
  8. I serve these on their own with a sprinkling of parmesan cheese. You can change up the recipe and add mushrooms if desired or even substitute white rice for brown. I made a low carb version without rice and used 3lbs of ground beef and a pound of lean sausage instead. The possibilities are endless. I hope you enjoy!

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