If you love stuffed peppers, you’re going to love the is healthier version even more when you find out what’s in it!
Loaded with protein, vegetables, and hearty grains, these Healthier Stuffed Peppers are a great recipe to make a double batch of and freeze for when you need a quick meal. Instead of the classic rice in this ground beef mixture that stuffed peppers usually have, I substitute it for bulgur wheat.
What’s bulgur wheat you ask? A staple in Middle Eastern regions, is made from whole grain wheat that’s been parboiled, dried, and cracked – making it a super quick grain to prepare. In this recipe, it’s only soaked for an hour in hot water before using! A delicious and hearty addition to salads, soups, stuffings, and even used as a breakfast cereal, bulgur is packed with great nutrition. A balance of fat, fiber, and protein, it’s a healthy choice to refined grains!
Healthier Stuffed Peppers
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onions
- ½ cup chopped carrots
- 1 cup chopped fresh mushrooms
- ¼ cup organic ketchup
- ½ cup chicken stock
- 1 pound lean ground beef
- 2 cups cooked bulgur wheat
- 1 teaspoon garlic salt
- 1 teaspoon sweet paprika
- 2 teaspoons salt
- 6 large red bell peppers
Instructions
- Preheat the oven to 375F.
- In a large saucepan, heat the olive oil and cook the onions, carrots, and mushrooms until softened.
- Add the ketchup, chicken stock, and ground beef, stirring until cooked all the way through - about 25 minutes. Add bulgur wheat, season with seasonings, and taste.
- Cut the tops of the peppers off, remove seeds and wash. Stuff each pepper to the top and top with pepper top. Bake for 30 minutes and serve.