Winner of Most Versatile Meal: Stuffed Peppers

Our stud marketing director, Amanda Holliday, gave us this amazingly versatile and delicious recipe to share.  Amanda says, “I love stuffed peppers because leftovers are great for lunch the next day, and you can mix it up.  It’s a great way to load up on veggies.”

Use whatever veggie, protein, grains you have on hand or like.  Asparagus is great; corn, beans, quinoa, millet, buckwheat all work well.  But here’s a proven list of favorites:

red bell peppers

ground turkey

yellow onion

garlic

mushrooms

zucchini

spinach

cooked short grain brown rice

canned diced tomatoes

parmesan cheese

1. Brown mushrooms in olive oil.

2. Add zucchini, onion and garlic and cook until tender. Salt and pepper to taste.

3. Add ground turkey (or chicken, or pork) and brown.

4. Add cooked rice, spinach and tomatoes. Simmer for 5-10 minutes. (if too dry, add some broth)

5. Fill pepper with rice mixture, sprinkle with grated parmesan cheese.

6. Bake at 350 for 15-20 minutes until peppers are tender and filling is hot.

Another bonus: They are so easy, but also make an impressive side dish for dinner parties (just leave out the protein). You can also stuff other veggies instead of peppers – stuffed zucchini and tomatoes are fun, too.

PS – If your small business needs marketing help, check Amanda out!