Here is a yummy recipe for 21 Day Fix approved stuffed peppers. A little family friendly tip: My three year old isn’t a big fan of green peppers so I put his stuffed pepper filling in a whole wheat wrap. The measurements I gave are for 1 stuffed pepper so just multiply the measurements based on how many servings you are making. I was so hungry that I ate them before taking a picture so I’ll post a pic next time I make them 🙂 On the bottom of this post I’ve included the conversions of what the containers measure out to be for the non-fixers out there!
21 Day Fix Stuffed Peppers
2 Greens, 1 yellow, 1 red, 1 blue and 1 purple
1 Green Pepper
¾ yellow container of brown rice
¼ yellow container of black beans
1 red container of lean ground beef
1 blue container of Monterey jack cheese
¼ purple container pico de gallo
¾ purple container plain crushed tomatoes (Recommend Pastene brand)
1 green container romaine lettuce
Preheat oven to 350°. Spray sauté pan with a spritz of cooking spray and cook the ground beef. While that is cooking cut the top off of the green pepper and remove the seeds. Season to taste with garlic powder, black pepper and red pepper. In a bowl mix together cooked brown rice, black beans, cheese, ground beef and a spoonful of the tomatoes. Put the rest of the tomatoes in a small glass baking pan and add ¼ cup of water. Place the pepper into the baking pan and fill it with the mixture in the bowl. Place into oven and let bake uncovered for an hour, basting the pepper with the tomatoes every 10 minutes. Serve over a bed of romaine lettuce, top with pico de gallo and enjoy! Note: The peppers will still be a bit crispy (I like them with some crunch). If you’d like softer peppers you can boil or steam them before stuffing. You lose nutrients when you boil veggies so steaming would be better way to go!