Quick & easy baked stuffed bell peppers

Ingredients:

• Bell peppers (I prefer red for this dish)

• Brown rice

• Your favorite tomato sauce

• 2 cloves of garlic

• Ground meat (Turkey, pork, beef, any vegan ground meat)

• Your favorite shredded cheese

Directions:

Preheat oven to 425. Drizzle a tsp of olive oil on a skillet and heat on medium/high. Place ground meat on skillet and break apart with spatula to make it crumbly. Sprinkle a little salt and pepper. Use garlic press, or rough chop, both garlic cloves and add to meat towards the end when it’s close to fully cooked. Taste and add salt and/or pepper to your liking. (I like to add a little garlic powder as well)

Locate the flatter sides of bell pepper and slice length wise in half with the flat sides to the right and left. This way when you open the bell pepper it will stay flat and up right like a bowl. Carefully cut the stem off the pepper and remove ribs and seeds. Mix as much of the tomato sauce as you’d like with the rice. (don’t mix it all together because you might have leftover rice and sauce that can be used for a later meal.)

Place peppers bowl side up on baking sheet. Fill each pepper about 1/2 way with the rice-tomato mixture. Fill the rest of the way with the crumbly meat. Top with your favorite shredded cheese. Bake for 10-12 minutes.

I love to make this meal when I’m short on time. It’s so quick and easy and doesn’t require much prep or clean up. This is also an amazing dish to reheat, which is a fun meal prep option for the week!