Stuffed Bell Peppers

I'll admit since the start of 2010 I made the stereotypical new year's resolution that I would eat better, exercise more often and lose the weight I put since entering the working world. Well, I am proud to report I have stuck to that resolution and will continue to! And with the help of a couple delicious comfort foods with a lighter, healthier flare, maybe you can too! 

4-5 large red bell peppers

1 tbs. extra virgin olive oil 

1/2 an onion, finely chopped 

1 lb. lean ground turkey or beef 

Small handful fresh basil leaves, chopped 

Small handful fresh parsley chopped 

1/4-1/2 tsp. salt 

Fresh ground black pepper to taste 

1/4 tsp. dried oregano 

1/4 tsp. dried Italian seasoning

1/2 c. favorite marinara sauce 

1/2 c. fresh grated parmesan cheese 
1 1/2 -2 c. cooked rice 

1 1/2 c. favorite marinara sauce 

1/2 c. red wine 

2 slices provolone or mozzarella cheese

Olive Oil Cooking Spray

• Preheat oven to 425.
• Place bell peppers onto cutting board and trim off tops- set aside for later. 
• If possible, without cutting pepper up further, try to remove any seeds and/or membrane from inside pepper. 
• Prepare a small, glass, microwave safe square baking pan (phew! :)) 
• . Add a thin layer of water to the pan.
• Place peppers cut side down into the bottom of baking pan.  Cover with plastic wrap. 
• Microwave covered peppers 4 minutes (if microwave is weak, try 5.) 
• Remove plastic wrap from peppers  (they should be softened slightly from steaming) and using tongs, transfer to a plate. 
• Pour water off of the bottom of the baking pan. 
• Spray peppers on all sides with olive oil cooking spray. 
• Grease the bottom of the small baking pan with cooking spray. Allow to cool. 
• Meanwhile, heat 1 1/2 c. marinara sauce with 1/2 c. red wine over medium high heat until it begins to boil. Remove from heat. 
• Pour majority of marinara sauce (reserve 1/2 c. or so to the side) into the bottom of the prepared baking pan.
• Return greased peppers to baking pan cut side up . 
• Meanwhile, heat olive oil in a large skillet over medium high heat. 
• Once hot, add onions and saute until softened (3-5 minutes.) 
• Add ground meat once onions are softened and break up as you cook until the meat is no longer pink. 
• Add basil, parsley, salt, pepper, oregano and italian seasoning. Stir to combine. 
• Cook 3-5 minutes to season through.
• Remove meat mixture from heat and set aside to cool slightly. 
• In a large bowl, combine meat mixture with 1/2 c. marinara sauce and parmesan cheese. 
• Add cooked rice and stir to combine (side note: to save time, you can substitute 1 c. uncooked instant rice) 
• Using a large spoon, spoon meat mixture into each pepper and fill mostly to the top. 
• Use reserved marinara sauce to place about 1-2 tbs. or so on top of each pepper. 
• Top each pepper with reserved stem top. 
• Bake peppers 20 minutes and remove from oven. Remove tops and discard. 
• Half or quarter each slice of cheese and place on top pepper mixture to cover. 
• Return to oven and bake 10-15 minutes longer or until cheese is melted and bubbly. Serve hot.