Stuffed Bell Pepper Bowls
By: Lady Catherine ...
Published: Sunday, September 30, 2012 - 8:43am

Ingredients




6 bell peppers
For the Stuffing:
5 cloves garlic – chopped
15 oz. can of red beans – drained
2 tablespoons - raisins
1 jalapeño pepper - diced
2 carrots – diced
1 bunch scallions – chopped
Healthy handful of Italian parsley – chopped
1 ½ lbs. ground beef
6 slices of bread
28 oz. can of crushed tomatoes
1/2 tsp salt
½ tsp black pepper
1 tsp chili powder
½ tsp cinnamon
¼ tsp nutmeg
2 cups chicken broth
Olive oil
Grated Parmesan cheese

Preparation

1 Carefully take the tops off the bell peppers and set aside.  Carefully take the ribs and seeds out of the bell peppers and set the peppers aside. 2 Heat a griddle and place the slices of bread on the griddle to toast.  Drizzle each slice of bread with olive oil and dashes of garlic powder. Let each slice get golden.   If you do not have a griddle you may do this in the oven. 3 For the Stuffing: 4 Heat a large frying pan with a drizzle of olive oil and add the ground beef.  Sauté until the beef is cooked. 5 Add the carrots, garlic, scallions, raisins, jalapeño.  Add the seasonings and continue to sauté. 6 Add the beans, crushed tomatoes and chopped parsley.  Cube the toast and add the cubes to the pan and toss.  Season the stuffing again to taste. 7 Preheat Oven 350 degrees: 8 Stuff each pepper with the mixture, top with grated Parmesan cheese and a drizzle of olive oil over each pepper.  Top with the pepper caps. 9 Add the chicken broth to the bottom of the dish. 10 Bake for 40-45 minutes.

About

This is a delicious dish served with a nice side salad.
Enjoy with Love,
Catherine
xo