6 Large Bell Peppers 2 pounds Ground Chicken (You can use Any Ground meat) Olive oil 1 medium Onion, diced 1 medium carrot, shredded Garlic Powder 3 cloves of Garlic, minced Montreal Steak seasoning Italian Seasoning Grated Parmesan Cheese Diced tomatoes (canned or fresh) Pasta Sauce 1 package Seeds of Change Quinoa & Brown Rice with Garlic (or 1 Cup cooked rice) 2 Tbsp. fresh Dill (or dill weed) 2 Cups Shredded Cheese salt/pepper to taste (if needed) Instructions
Heat a large skillet to Medium-Hi, add Olive oil and caramelize onion for a couple of minutes then add chopped carrot. Add ground chicken, garlic powder, garlic, Montreal Steak seasoning, Italian Seasoning, Grated Parmesan Cheese. Add diced tomatoes and pasta sauce, the amount is up to you. Stir in a package of Quinoa & Brown Rice with Garlic (cooked rice or any grain you prefer). Break meat apart and cook for 15 minutes until no longer pink and cooked. Mix well and turn off the heat. Add dill and taste. Adjust the flavor by adding salt and pepper, if needed. Preheated oven to 400°F. If you prefer your peppers on the softer side, Prebake for 10 – 15 minutes Cut peppers in half lengthwise and remove seeds and stem. Line baking dish with a Parchment paper. Fill the bell pepper halves with meat/rice mixture. Cover the dish with foil. Bake 30 to 40 minutes. Remove the foil, add shredded cheese and bake opened for another 5 to 10 min, until cheese melted. The peppers should be still crunchy soft and the inside fully cooked. Serve with Sour Cream, Greek Style Sour Cream or the Nonfat Yogurt. Enjoy!
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