Make it – Stuffed Peppers
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People, you’ll want to listen up. Why? I’ve created one of the most tasty dishes yet — even the Mister agrees 
This recipe serves two, so if you are cooking for your family, double it or increase the ingredients accordingly.
To start, you’ll need a 1/2 lb. of extra lean ground beef (preferably local) — Note: I RARELY eat red meat (maybe two times a year, but I think this recipe is worth it. If it’s extra lean and local, I see no harm in it (personally! – different strokes for different folks).
For those that do not eat red meat: ground turkey or chicken would work — just might not be AS delicious. Vegetarians, a ground meat substitute should work, as well.
First brown the meat in a skillet over medium heat. Next add one whole diced tomato (preferably local or homegrown- tastes so much better!) and 1/2 chopped Vidalia onion.
Now it’s time to spice things up! Add 1 teaspoon cinnamon, 1 teaspoon cumin and 1 teaspoon of THIS GUY….
Emeril’s All-Natural Steak Rub (Thank you Foodbuzz Tastemakers!)
Simmer about 5 minutes, stirring occasionally to incorporate flavors.
Next, hollow out two red bell peppers. Fill with meat mixture.
Ready for the oven
Cook at 400 degrees for 15 minutes.
Ready for my mouth
Plated, with locally grown corn
I’m not kidding you when I say this dish was mouth-watering spectacular! It was super easy and I love how it incorporated the fresh vegetables of the current season. The combination of spices was key – I loved the undertone of cinnamon. The Emeril seasoning added quite a punch, without being too spicy for my sensitive palate (in regards to spices, at least!)
The whole recipe was very easy and only took about 30 minutes from slicing and dicing to chewing and chomping
Enjoy!
I agree that local, grass-fed beef is FAR SUPERIOR to anything you can find in the regular grocery store!!
Your stuffed peppers look great!
My dad used to eat stuffed peppers all the time and just when I started to appreciate them, I went vegetarian! I know you can make veg-friendly kind but I haven’t attempted it yet. One of these days!!
Omg this looks amazing! I’ve been wanting to make stuffed peppers, this sounds like something I might try–I even have Emril!
stuffed peppers are def one of my favorites too! They are so delish and easy to make like you said!
I bet you they would be good with yellow or orange peppers too!
I’ve made a similar dish with a mixture of ground beef substitute (soy crumbles) and brown rice). It was delicious. I’ll have to look for that Emeril Seasoning!
-A
Stuffed peppers are yummy. Sometimes I make mine with stuffed whole grains along with some veggies to add bulk instead of so much meat.
i’m all for anything stuffed with meat! (thats what she said)
…oh my, that one was extra dirty! pardon me.
mmmm. I’m going to try this with some left over Elk I have in the freezer! Sounds delish. I bet, by adding Quinoa or rice you could double the recipe without adding more meat or for those of us runners looking for carbs.I’ll try it and let you know. Thank you! Stuffed bell peppers are my FAVORITE!
Ohh I love stuffed peppers! Red ones sounds delish; I did green bell not too long ago. Check it out
: http://laptopsandstovetops.blogspot.com/2009/07/stuffed-green-peppers-light-right-and.html
[...] A recipe turning out just right [...]
Looks delicious!
[...] last night for the Mister and my parents – it was a hit! I actually served it along side my stuffed red peppers, for a complete [...]