When you think of vegetables you dont typically think of sweet. Other words seem to come to mind like bitter, tart, or even pungent, but that isnt the case when it comes to this dish. Peppers can be roasted and charred to remove the outer skins to reveal succulent soft produce. A produce that has a hint of sweetness that brings all the other ingredients to the forefront.
Picky Eaters
Like most children, my little darlings did not have a strong appreciation for vegetables. A look of disgust would replace the anticipation of a delightfully scrumptious meal. Not for a lack of trying. When they were younger I made all four children’s baby food which included a mix of breastmilk, veggies, and fruit. Obviously I would make the leading ingredient the most healthy choice, but this often left me with scrunched noses and furrowed brows. But what I realized over time is that introducing and reintroducing the food, I would see favorable results. After around the 10th time or so I would notice a desire for the given food and this would in turn expand the food repitore of our home.
Heart of gratefulness
When I face these challenges with my now slightly older children, I keep the same energy and make an unliked food multiple times. Some would say that this is cruel, but I absoultely refuse to make more than one meal even for picky eaters. I’m not a short order cook and you shouldnt be either. Teaching children the appreciation of a prepared meal made with loving hands will transend the area of cooking, and in all areas of life. I want them to have a heart of gratefulness even when the meal is less than desired.
Tips, Tricks, and Substitutions
In this recipe I used ground beef, but you can use any minced meat of your choosing. The same goes for the grains. Here I used a standard brand of long grain rice, but quinoa, wild rice, or even cauliflower rice will suffice.
Like I have mentioned before, I like to jam pack all my foods with loads of veggies and this recipe is no exception. I added six finely minced carrots, 1 and a half onions and the remainder of the spring mix I had in my refrigerator. I dont like to waste a thing! I also had some previously home made and stored bone broth. This elevated the rice and pre-boiled peppers to a new level. Adding seasoning and flavor through the process is key to having the most tasty meal that certainly rivals any restuarant.
Roasting / Flavor Enhancements
If you have a gas stove, roasting the peppers until charred will also boost the flavor of the meal. You will turn the peppers directly over the flame until evenly black. Place them in a bowl and cover. Let the peppers sweat for a minimum of 15 minutes and remove the skins. Be careful to keep the peppers in tact for stuffing.
When making my rice I switch plain water for the aforementioned home made broth. The fat in the broth coats every grain and I’m sure you will never go back.
Ground Beef Sweet Stuffed Peppers
Ingredients
- 4 Large Bell Peppers color of choice
- 2 Large White Onions
- 1 Cup Spring Mix or greens of your choice, optional
- 3 Cups Chicken Broth bone broth, optional
- 3 Cups White Rice long grain, cooked
- 1 Jar Marinara divided
- 1/2 Cup Water
- 1 Cup Shredded Cheese divided
- 2 TBSP Minced Garlic
Instructions
- Preheat oven tho 400°. Bring the water and the broth to a boil. Meanwhile cut the tops off the bell peppers and scoop out the membranes. Once water broth combination is brought to a proper boil, simmer peppers for 5 minutes with lid on. Remove and let cool.
- Alternatively roast bell peppers over an open gas flame until blackened all around. Once all have been charred, place in a bowl and cover for 15 minutes. Once time has expired, peel skins and let peppers cool.
- In a skillet over medium high heat, brown ground beef. Once browned, add carrots and onions until softened. Then add minced garlic and spring mix until fragrant.
- Once cooled mix rice, beef, marinara, and cheese together and stuff the peppers. Place peppers in a pan with a slightly raised edge. Place peppers upright and add 1/2 cup of the broth to the bottom. Cover peppers with marinara and cheese.
- Cover with foil and place peppers in oven for 15 minutes. Uncover and broil on hight to crisp the cheese for 3 minutes. Enjoy!
