Stuffed Bell Peppers
6 bell peppers, any color
8 ounces lean ground beef
Garlic Salt and pepper to taste
1 onion, finely diced
2 cloves garlic, chopped
1 jar of Newman’s tomato basil marinara sauce
2 cups cooked brown rice (minute brown rice cooked in chicken broth instead of waters)
2 teaspoons of pure maple syrup
1 ½ to 3 cups of cups grated Jack cheese
Preheat the oven to 350 degrees F.
Cut the tops off the peppers. Remove and discard the stems. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish (coat with coconut spray) just large enough to hold them upright.
Heat 2 tablespoons of the coconut oil in a large skillet over medium-high heat. Add the beef, season with garlic salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown. Add the remaining 2 tablespoons coconut oil. Add the onions, garlic and chopped peppers and cook until beginning to soften. Cook until everything is heated through, then stir in the beef, rice and marinara sauce. Taste and adjust the seasonings and add maple syrup. Stir in 1 cup to two cups of the cheese.
Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
To serve, cut down the middle and eat half at a time.
Lemon juice or balsamic vinegar
Garlic Salt and Pepper
Whole wheat sour dough garlic bread