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As promised, here is another really easy, really cheap, whole-foods based meal!  I LOVE the look of beautifully filled, colorful peppers roasting in the oven, brimming with savory meat, rice and tomatoes with the perfect amount of spices.

This recipe IS NOT going to look like that.


But it tastes THE SAME!  and I’m ALL about saving time and money (and the prices for bell peppers right now are enough to make you cringe!)  So here is my rendition – UN-Stuffed Peppers!

  • 1 lb of ground beef (grass fed, local and organic are always the way to go if you can find it!)
  • 1 large onion, diced
  • 2 large green peppers, diced
  • 1.5-2 c. cooked rice (I usually soak mine and choose short or medium grain brown rice because it has a great texture! I’m not a huge fan of long-grain brown rice, but it’ll do in a pinch.  And don’t worry – white rice is fine too.)
  • 1-15 oz can (or the equivalent of homemade) tomatoes sauce
  • 1-6oz can (or the equivalent of homemade) tomato paste
  • salt, pepper and garlic to taste (fresh garlic is best, garlic powder is ok too)
  • cooking wine (optional) (I’ve used both white and marsala, depending on what I have on hand, and it doesn’t take much.  oh – and water will work fine too if you’re out!)
-brown the ground beef with the diced onions and diced green peppers in a large, deep skillet.  add some salt, pepper and garlic to flavor the beef and stir to combine (I don’t have measurements for the spices – I use the old shake-then-taste method 🙂  Add in cooked rice and tomato sauce and paste.  Stir to combine well.  If you find that the mixture is too thick, add just a little bit of cooking wine (or water) until you can stir it easily.  Once it is completely combined, turn the heat down as low as possible and simmer for approximately 30 minutes for the flavors to combine, stirring occassionally.  Add in more salt, pepper, and/or garlic to taste and you’re done!!  This is great served with shredded cheese and a plop of sour cream but it also great without for a dairy free option!
And the best part is, this is one of those meals that tastes better the next day – so make sure to double (or triple even!) for great leftovers!
what are you having tonight?