Stuffed Red Peppers

I've never liked stuffed peppers. One of my least favorite things to eat. Right up there with stuffed cabbage. *bad shivers*

Green peppers aren't a favorite around here. We much prefer the yellow, orange, and red variety. I had an epiphany one night and made stuffed red peppers. They were divine.

Made them again last night and wrote it all out for you.

Stuffed Red Peppers

1 onion, diced
3-4 cloves of garlic, minced
1 medium zucchini, diced
2 cups cooked brown rice
14 oz can diced tomatoes
2 tbsp tomato paste
1 cup spinach
1 lb ground chicken
7-10 red bell peppers

Preheat oven to 350
Combine all ingredients except for the rice and peppers in a large pot. I use my cast iron Dutch oven.

     Stir and cook. While cooking, prepare the peppers. I use an economy bag of red peppers from my local grocery store. This bag holds seven peppers. The recipe easily makes ten. 

Cut the tops off of the peppers and pull out the seeds and veins.

  After your chicken and vegetables mixture has cooked through you'll need to stir in the cooked rice. 

 Now you'll want to stuff the peppers. Begin by wrapping them in foil. If you do it right they'll all stand upright for you. Fill them with the stuffing.

 Bake them at 350 for about 35-45 minutes or until done.

Here's mine after taking them out of the oven:
 And here's one plated to eat. Sprinkle some grated Parmesan cheese on the top and enjoy.

So much better than the classic version that everyone else makes.



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