Un-stuffed Peppers

Hello friends, I was inspired by our daughter for this yummy recipe. She makes a similar recipe using jalapenos. This recipe is the answer to what to do with leftover rice. If you need migraine safe recipes please see *Katie’s Tid Bits at the bottom. If you have food sensitivities please read through the recipe to assure there are no ingredients that will bother you.

The photo may not be visually dazzling but it sure is delicious. It was one of those dinners that went from Yum to Done in a blink.

What You Need

1 Lb. lean ground beef, *sausage, ground chicken, or a combination of *beef and sausage
3-4 Cups white rice (precooked)
2 large bell peppers (chopped)
*Salt and pepper to taste
3 Tbsp. canola oil
*1 Medium white onion (finely chopped)
1 Clove garlic (finely chopped)
2 Cups fresh tomatoes (chopped)*
1Tbsp. Italian seasoning mix (please click HERE)
½ Cup tomato sauce
Shredded Mozzarella cheese for topping
Grated parmesan cheese for topping
Large skillet with lid

Before You Start

If you are not using leftover rice you will need to precook white rice according to package directions (do not use instant or minute rice).

Let’s Make It!

Over medium-high heat, add oil to the skillet and sauté green peppers, *onions, and garlic until fork tender ( you can cut the bell peppers with the side of a fork). Add the meat and Italian seasoning and cook until brown. Add tomatoes, tomato sauce, and precooked rice. Stir well to combine. Reduce heat to low, and simmer for 5-10 minutes, stir before serving.
Top with cheese and serve with crusty bread
Serves 4

*Katie’s Tid Bits

• omit onion and sausage if you are making this as a migraine safe recipe.
• I used 2 large garden-fresh tomatoes.
• If you are using freshly cooked rice you still need to let it simmer for about 5 minutes (to combine the flavors)
• I also added about a cup of precooked zucchini

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