Tip One: Chopping and portioning out all the ingredients first will help you make the recipe fast! One of the reasons I like to do this is because I love to take pictures! And I would love if you took pics of the recipes you are making from my blog 🙂
Tip 2: Use wholesome ingredients to ensure you are getting the most out of each meal that you make for you and your family. By doing this you will discover that you have a great amount of energy, a healthy balanced weight and a happy family.
Tip 3: Enjoy your delicious, easy and healthy meal with your family. Store in the fridge and consume with in 5 days.
I made a lot of the meat and veggie mix, so with the left overs I tossed it on top a bed of goat yogurt, added a little cheese and salsa then enjoyed it as a lunch the next day. Milia also loved it this way because she LOVES goat yogurt.
Final Tip: Use my Skinny Salsa recipe in my cookbook. It is perfect for this particular recipe. What I did was: Once all the ingredients were combined together, I pulsed it a few times in my food processor to give it a more runny consistency. The recipe is on page 166 of the cookbook or 93 if you have the hardcopy. If you do not have the book, click here
- 4 large colored bell peppers
- 1 lb beef, ground (or use pork or chicken)
- 1⁄2 cup onion, chopped
- 16 oz salsa
- 1⁄2 cup brown rice
- 1⁄2 cup water
- 1 tsp sea salt
- 1 tsp Worcestershire or favorite hot sauce
- 1 cup goat cheddar cheese, shredded
- Aztec sea salt and pepper
- Cut tops from peppers; discard seeds and membranes.
- Cut enough of the tops to be able to chop up about a 1/4 cup to use and set aside.
- Cook (to soften) the whole peppers, uncovered in boiling water for about 5 minutes.
- Remove from water, place into baking dish and sprinkle insides of peppers lightly with salt.
- In a skillet cook ground beef, onion and the 1/4 cup chopped pepper till meat is browned.
- Drain off excess fat. Add salsa, uncooked rice, water, salt, hot sauce, and a pinch of pepper.
- Bring the skillet to a boil then reduce heat.
- Cover and simmer about 20 minutes for rice to cook.
- Preheat oven to 350 degrees
- After 20 minutes, remove the skillet from heat and stir in cheese.
- Stuff peppers with meat mixture.
- Place in a baking dish, wrap in foil.
- Bake covered for 30 minutes.
- Uncover and bake for 5 more minutes.
- Alternatively you can cook rice, add it to the cooked meat and add other ingredients to cooked meat, stuff the peppers then bake.
Hi Flavia,
This weeks blog really resonated with me. I am 40 and am running around after a toddler. I am so aware of the importance of right diet, effective exercise & as much sleep as possible! I don’t have to stress about the healthy diet part thanks to your delicious recipes. Every one I’ve tried has been a winner. You really have a gift for making tasty dishes. Thank you so much!
Hi Flavia,
Thank you for this recipe. I have always made stuffed peppers with tomato sauce, but I think the salsa would be better and healthier. I will try it next time. Also, I don’t like green peppers, I eat the stuffing out and leave the pepper, but I think red, orange or yellow peppers would be good with this. I actually like the colored peppers, they are sweeter and have a better flavor. Keep up the good work, I enjoy your e-mails and your motivation Mondays. Take Care.
Hi Flavia
Are there alternatives to using peppers? Unfortunately, none in my family likes peppers.
you can make with it zuchinis!
I washed them and then boiled them just a litttle (like 5 min) until they are soft as a ripped avocado, let them cool, divide them in 2, lenght wide and them scrap the seed part. Let that meal rest in a strainer and then chop it
mix it it with your meat, add and egg and the cheese of your choice.
Stuff the zichinis with that mixtyre and get in a mild oven until mixture is set , at the end you can a some minutes of grill
This looks really yummy!! Can’t wait to try it!! Is there somewhere on your site that tells the amount of protein/carbs/calories, etc in your recipes?
Hi Tonya,
Here is Flavia’s response to someone asking about the calories in a recipe on a previous post. 🙂 “I am trying to show that counting calories is not the way I do things anymore. In my new cookbook, I explain how counting calories really is not a viable way of eating.
It really is impossible to know what your body is going to do with the food, given your metabolism and rate at which you digest, your output and all that, it is so individualized and not accurate.
If you want to figure out the macronutrient breakdown of foods, all you have to do is go to caloireking(dot)com and put all the info int here and that will give you what you want to know.”
All the best!
Anna, CPT, FF Specialist