These Stuffed Peppers are made with healthy ingredients! You’ll feel good about serving them to yourfamily. And they’ll love them! But these Stuffed Peppers taste so indulgentyou’ll never guess they’re so healthy!!!
kosher salt and freshly ground black pepperto taste
1 1/2cupscooked rice
1/4cupchopped fresh parsley
12bell peppers
2cupsshredded Monterey jack cheese
Instructions
Brown the beef in a large skillet. Add in the chopped mushrooms, celery, corn and garlic. Cook over medium heat for about a minute until the vegetables begin to soften.Stir in the rice and parsley.Add in the two cans of petite chopped tomatoes with the juice, and the tomato paste. Add the basil, oregano, red pepper flakes, salt and pepper too!Cook for about 15-20 minutes, uncovered, until the liquid begins to reduce.
Rinse peppers, cut off the tops and remove the seeds. Sprinkle the insides with kosher salt. Place in a glass baking dish and add ¼ cup water. Cover and microwave for 5 minutes to allow the peppers to soften a little bit.
Fill each pepper to the top with filling. Place a generous amount of cheese on top of each and pop in a pre-heated 350° oven.Bake the Stuffed Peppers for about 30 minutes until bubbly and the cheese is browned a bit.