With cold weather upon us it’s time to enjoy some of my favorite fall/winter recipes: soups/stews and stuffed peppers!! (Bonus: this recipe can be easily converted into a stew just by chopping the peppers instead of stuffing them whole).


4 large green bell peppers (select bell peppers with an even bottom for this recipe, so that they can stand up in the pot)

1lb lean ground beef

1 can diced tomatoes

1/2 cup uncooked white rice (I prefer basmati)

2 cloves crushed garlic

2 tablespoons tomato paste

1 tablespoon dried basil

1 tablespoon dried oregano

1 tablespoon fennel seeds

1 teaspoon coriander (not necessary, but a nice addition)

1 teaspoon turmeric powder (you will see me using turmeric in almost every soup/stew-type recipe b/c of its health properties)

2 tablespoons olive oil

salt/pepper to taste

Start by browning the ground beef in some heated olive oil in a large stainless steel pan (wide enough to house four bell peppers). While the beef is cooking, chop the tops/stems off the bell peppers and take out the core and the seeds.

Once the beef is almost cooked, add the can of diced tomatoes, the tomato paste, the rice and the remaining seasonings and mix well.

Now, using a large spoon, fill the peppers with the beef mixture and place back into the pot. If there is some beef mixture left at the bottom – that’s okay – who has ever complained about having extra beef??!

Now fill the tomato can with water and pour TWO cans of water into the pot, making sure to pour a little into each pepper – this water will steam the rice as the peppers cook). Your pot should now look like this:

Cover the pot, bring the water to a light boil, then turn the heat down and simmer on LOW for an additional  45 minutes or until the rice is soft and fluffy).

This recipe may seem complicated, but as long as you have all the ingredients at your disposal, it’s actually very easy to put together. The rest of the time it cooks on its own while you have 45 minutes to unwind!

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