The Kitchen Divas Energy Boosting Stuffed Bell Peppers Recipes

Steps:

• Preheat oven to 375.
• Cut the peppers in half lengthwise, slicing from the stem to the bottoms, leaving the stems intact.
• Remove the white pithy ribs near stern and down length of inside.
• Place the peppers in a shallow 13x9 inch baking dish.
• Drizzle the peppers with 1 tablespoon of the oil.
• Cover the dish with foil, and bake the peppers 15 to 20 minutes, until they start to soften.
• Meanwhile, heat the remaining tablespoon of the oil in a large skillet over medium-high heat.
• Add the onion, garlic, salt, black pepper, chili powder, and cumin and cook until all vegetables are softened, about 3 minutes.
• Add the sausage to the skillet.
• Cook, breaking it up with a slotted spoon or potato masher, until lightly browned, about 5 minutes.
• Add the salsa and the spinach, and cook, stirring occasionally, about 5 minutes.
• Remove the skillet from the heat and stir in the cooked brown rice and quinoa.
• Carefully fill the pepper halves with the turkey mixture.
• Cover the dish with foil, and bake until the filling is hot and the peppers are tender, 20 to 25 minutes.
• Remove foil, and sprinkle the cheese over the top of the peppers.
• Return to oven and bake, uncovered, until cheese is melted, about 7 to 10 minutes.
• Top the peppers with a heaping tablespoon of the yogurt.
• Place slices of the avocado on top of each pepper.
• Sprinkle with the basil.
• Serve immediately.

Steps:

• If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
• Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
• Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
• Arrange a rack in the center of the oven and preheat to 450 degrees F.
• Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the pepper halves cut-side up on a nonstick baking sheet or regular baking sheet lined with parchment paper. Sprinkle the interiors with salt and pepper and drizzle with 2 tablespoons oil. Place the baking sheet in the center of the oven and roast until the peppers are juicy and somewhat softened and tender, 12 to 15 minutes. Remove from the oven.
• Meanwhile, heat the remaining tablespoon oil in a large heavy-bottomed pot over medium heat. When the oil begins to smoke lightly, add the meat in a thin layer and sprinkle with salt and pepper. Cook, stirring with a wooden spoon, until the meat browns and is cooked through, 5 to 8 minutes. Remove the meat with a slotted spoon to a medium bowl. Stir the onions, garlic, chili powder and cumin into the pot with a sprinkle of salt. Stir to blend, then cook until the flavors meld together, 5 to 8 minutes. Add the tomatoes and simmer gently over medium heat until the tomatoes fall apart and the chili starts to thicken, 12 to 15 minutes. Add the meat back to the pot along with the beans and apple cider vinegar. Remove from the heat.
• Fill each pepper about halfway with the couscous. Divide the chili among all the peppers, layering it on top of the couscous. Top with the cheese and return the baking sheet to the oven. Bake until piping hot and the cheese is melted, 20 to 25 minutes.

Steps:

• Brown ground beef, strain fat and set aside. Heat olive oil in pan, add onions, basil, oregano, and garlic. Saute until onions are tender. Add tomato sauce and diced tomato's and simmer for 15 minutes. While simmering cut tops off peppers and seed them.(I like to dice the tops of the peppers and add to my tomato's) Place peppers in a boiling pot and cover with water, boil peppers for 5 minutes. While boiling peppers, cook rice. Once rice is done, combine with tomato's and mix together. Add cumin and and 1 cup of cheese and mix again. Take bell peppers out of water and place into a baking dice. Fill peppers with rice, tomato, and cheese mix. Bake peppers at 350 for 35 minutes. Pull out of oven and top with remaining cheese, bake again until cheese is nice and melted and serve.