Stuffed Bell Peppers
The red bell peppers featured in this recipe are a fabulous choice to support kidney health, for many reasons. This sweet vegetable is very low in potassium, and is high in vitamins A, C, and B6, as well as fiber and the antioxidant called lycopene.
Makes
Serving size
Ingredients
Olive oil, for the baking dish
4 red bell peppers, tops removed, seeded
8 ounces lean ground beef
½ small sweet onion, finely chopped
1 celery stalk, finely chopped
1 teaspoon of garlic, minced
½ cup cooked white rice
1 teaspoon fresh oregano, chopped
½ teaspoon fresh thyme, chopped
Black pepper, freshly grounded, to taste
2 tablespoons feta cheese, crumbled
Instructions
- Preheat the oven to 350°F.
- Lightly oil a 9-by-9-inch baking dish, and place the peppers in, hollow-side up.
- In a large skillet over medium-high heat, add the ground beef, and brown for about 10 minutes.
- Stir in the onion, celery, and garlic, and sauté until the vegetables are softened, about 3 minutes.
- Stir in the rice, oregano, and thyme.
- Season the filling with pepper, and remove from the heat.
- Spoon the filling into the 4 peppers, dividing it evenly, and sprinkle with the feta cheese.
- Bake the peppers until tender and the filling is heated through, about 30 minutes.
- Serve hot.
Cooking Tip
Pork, chicken, turkey, and even barley can all take the place of the beef in this recipe.
To make this recipe vegetarian, simply substitute 1 cup of uncooked barley for the 12 ounces of ground meat, and prepare the bell peppers as directed.
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