Stuff Bell Peppers With This Tasty Mixture For A Meal To Die For
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Argo cornstarch, baking powder, baking soda, barilla pasta, Barilla tomato sauce, Bell Peppers, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown rice, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, diced stewed tomatoes, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, green bell peppers, Green Giant, ground beef, ground turkey, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Kraft Cheddar, land o lakes butter, Libby, McCormick Italian seasoning, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, white rice, whole grain brown rice
So Bright, So Light, So Delicious!
I love Mediterranean food. For example, most of the Greek dishes are very healthy, with fresh, pure and lean ingredients. Not to mention they are absolutely delicious! These stuffed bell peppers always remind me of my trip to one of the Greek islands, and I love the fact that I can now make something very similar right at home.
Although this recipe originally called for green bell peppers, you can use any color you prefer. When I’m making these for a larger crowd, I usually buy red, yellow and orange bell peppers as well. They look so pretty together, with all those bright colors!
This recipe is also perfect for anyone who wants to eat a little lighter. Choose lean ground beef or ground turkey, as well as whole grain brown rice. You can also use reduced fat cheese to cut down on those calories. These will still be delicious!
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Quick Tip: Add some red pepper flakes to the rice/meat mixture for a bit of a kick!