Now, I hate to brag but my friends have been begging me to post a recipe for these stuffed peppers. Moreover, they have been urging me to JUST WRITE. Well, I’m here to share one of my all time favorite week day meals. Whip up an batch and you have lunch for days! However, I wouldn’t call this recipe “quick”. It takes me about half an hour to create the filling and another hour for the peppers to bake, so plan accordingly.
You can honestly stuff peppers with a array of meats, veggies, and grains. My recipe includes:
- 6 bell peppers
- 1 lb. of ground bison
- 1 small onion, finely chopped
- 4 cloves of garlic, finely chopped
- One bag or container of fresh spinach
- 1 and 1/2 cups of cooked couscous or quinoa
- 2 cups of arrabiata sauce
- 1 cup of mozzarella cheese to top
- Kosher salt
- Red pepper flakes
- 2 tablespoons of olive oil
First things first, put your quinoa or couscous on the stove and pre-heat your oven to 350°. Then begin sauteing your onions in two tablespoons of olive oil. After about three minutes, throw in your garlic. I like to put garlic in a bit after the onions as garlic tends to burn quite quickly.
While your onions and garlic simmer, clean out your peppers. You can use any color bell pepper but I prefer the red variety. Wash the outside of the peppers thoroughly and then cut off the top to remove the seeds and veins.
Place your cleaned peppers in a shallow glass baking dish while you finish the stuffing.
Once your onions and garlic are translucent, throw in your meat. I loved the rich taste of bison. Compared to pork or beef, ground bison has a much lower percentage of saturated fat. Moreover, bison has a high content of B vitamins which are responsible red blood cell production, breaking down nutrients for energy, vision and nerve function. Finally, a 4-ounce serving of bison contains 40 percent of the daily value of zinc and 20 percent of iron, blowing lean ground turkey out of the water. Can you tell I love this protein?
Mix your bison into the onions and season generously with salt and pepper. Cook until the meat has browned and you see no more pink bits.
Next add your tomato sauce and sprinkle with red peppers flakes if you’re feeling spicy!
Allow the sauce to simmer for about 10 minutes.
While your sauce reduces, place a package of fresh spinach into a large mixing bowl along with 1 and 1/2 cups of cooked couscous or quinoa.
You can pour your tomato mixture right over the spinach and grains. The temperature of the sauce will shrink your spinach. Mix well until you have a smorgasbord of goodness as seen below.
Now we’re ready to stuff! Use a large spoon to ladle your mixture into each pepper, filling them almost to the top. Place aluminum foil over the pan up and pop your peppers into the oven for 50 minutes.
After 50 minutes, take your peppers out of the oven, remove the foil, and cover each with a generous topping of shredded mozzarella cheese.
Set your oven timer to 10 mins and place the peppers back into the oven uncovered. If you fancy, you can even turn your broiler onto low for the last few minutes. I’ve found that cooking the peppers for a solid hour makes them super tender. These will melt in your mouth.
Look at that cheesy beaut!