My recipes are all about convince, flavor, and fulfillment. These stuffed peppers are healthy, naturally gluten free, and filling enough to keep your family full all night. With natural tomato flavor stuffed inside a green vegetable, the peppers bring a new excitement to meat and rice. With all food groups in one easy to eat pepper, this recipe is a quick meal with high reward.

Ingredients:

4 green bell peppers

8 oz ground lean beef

1.5 cups rice of your choice

1/2-1 cup gluten free tomato soup (I used the brand Amy’s oranges cream of tomato soup)

1/2 diced medium white onion

1/8 cup crushed gluten free crackers (I use corn tortilla chips)

Directions:

1. Preheat oven to 350 degrees.
2. Pre-cook your choice of rice. I always prefer white rice for soaking up the tomato flavor.
3. Season ground beef with salt, pepper, and garlic powder to taste. Cook the ground beef in a sauté pan on the stove and break into nickel sized pieces.
4. Bring a large pot of water to a boil.
5. Prepare the green bell peppers by cutting off the tops and removing the inside stem and all seeds.
6. Place the bell peppers in the boiling water for 3 minutes. Enough to be softer but not cooked.
7. In a bowl, mix the cooked rice, tomato soup, onion, and crackers until combined. Add the cooked ground beef.
8. Add the combined mixture into each flash boiled pepper. Fill each pepper until full. Top with grated Parmesan cheese.
9. Place in 8×8 pan and place in oven. Cook for 20 minutes or until bell pepper is soft but not soggy. The pepper should still have a shape and texture to it. Let cool on counter and enjoy!