It’s been a while… I know. I am trying.
So, healthy homestyle?! That is an oxymoron right? Wrong! This week, I actually figured out a meal plan on Monday. It was great. Monday night I had pasta with seafood marinara sauce. Tuesday, Hunter’s pie (with Venison!). Wednesday, healthy stuffed peppers!! I try to create homestyle meals with a healthy twist. Stuffed peppers is an easy meal to make horribly unhealthy or totally healthy! Here is a healthy and easy version.
4 large bell peppers
1.5 cups uncooked rice (I used brown and wild)
1 medium onion, diced
1-2 jalapenos, diced
3 cloves garlic, diced
1/2 large summer squash (optional)
1 can diced tomatoes (or 4 fresh roma’s)
1 lb ground chicken or turkey
Spices (cilantro, crushed red pepper, cumin, chili powder, etc.)
1/2 to 1 cup shredded cheese (pepper jack, cheddar, etc.)
-Cook the rice… if you have chicken broth available, use that!
-Cut the tops off the peppers and remove the core and seeds. Par boil the peppers for ~5 minutes or until soft. Dice the tops of the peppers and reserve for the stuffing.
-In a skillet, saute the garlic and jalapeno’s in about 1 tbsp of olive oil for 3 minutes. Add a few dashes of spices, to your desire. Then add in the squash, onion, and pepper. Saute for 5 minutes over medium heat. Add the ground meat and saute until no longer pink.
-Add both the can of diced tomatoes and the rice. Stir until the liquid is reduced.
-In the meantime, preheat the oven to 325 degrees.
-Cut the peppers in half and lay in a 9×13 pan (or another large casserole). Top the peppers with the rice mixture. Bake for about 20 minutes, then top with shredded cheese. Bake for another 5-10 minutes. Let cool. Serve with hot sauce and a dollop of sour cream.