Ingredients
Scale
- 4 large bell peppers, tops removed and seeded
- 1 pound lean ground beef
- 1 teaspoon garlic powder
- 2 teaspoons cumin powder
- A couple of stalks of celery (with leaves if available, or substitute with 2 tablespoons of parsley)
- Mustard greens, spinach, or kale (as per preference)
- A few green onions, chopped
- 1 jalapeno, finely chopped (you can add an additional jalapeno or a mild pepper for less heat)
- A handful of shiitake mushrooms, chopped
- 1 cup short grain rice
- Bone broth or vegetable broth (enough to top off the bell peppers)
- 4 slices of tomato
- Salt and pepper to taste
- Olive oil (for sautéing)
Instructions
- Preheat your oven to 375°F.
- Place the bell peppers in a casserole dish, open side up.
- In a sauté pan over medium heat, add a splash of olive oil. Brown the ground beef with salt, pepper, garlic powder, cumin powder, breaking it apart with a spoon.
- Once the beef is browned, add the celery, mustard greens (or chosen alternative), green onions, jalapeno, mild pepper (if using), and shiitake mushrooms. Cook for a few minutes until the vegetables soften. Stir in the rice and cook for another minute.
- Spoon the beef and rice mixture into the bell peppers. Really pack it in there! Pour the bone broth or vegetable broth over each pepper, filling them up.
- Place a slice of tomato on top of each stuffed pepper.
- Cover the dish with foil and bake in the preheated oven for about 45 minutes, or until the rice is cooked.
- Remove the foil and continue baking until the tomatoes on top blister and the peppers are tender.
- Let the stuffed peppers cool for a few minutes before serving. Enjoy your flavorful and hearty weeknight dinner!