Everyone loves a good stuffed pepper that is mouth watering and the fall is one of the best times to consume them. At your local supermarket you’ll be able to find tons of fresh vegetables that are in season to be consumed now at their prime. The moment I seen the large mountain of peppers at the market I instantly became motivated to create a healthy version of the classic stuffed pepper.
What you’ll need: 1 large pepper for each person you are serving, 1 package Lean Protein (Ground Chicken I used, beef of turkey will also work), 1 cup or brown rice, 1 package of sautéed mushrooms, and ½ or corn
Steps: First you’ll need to brown the meat as well as sauté the mushrooms and place in a bowl, cook rice to the cooking instructions and also place in a bowl, plus include the corn in a bowl.
After everything is in its natural eating state, you’ll be ready to mix in a large bowl. Add your desirable herbs and spices to your liking. Not that we are simply warming the peppers, so everything should be in an edible state before combining.
Pre-heat the oven to 350 F and carve out the peppers, and stuff the mixture into the pepper nicely.
Cook until the pepper begins to brown which should take 20-25 minutes.