Mini Stuffed Bell Peppers
**12 small bell peppers
1-2 lbs. of choice meat
Red onion, chopped
2 tablespoon crushed garlic
*Taco seasoning
1/2 cup Salsa (add more or less for your taste)
2 tablespoons Ground flax seed
2 finely grated carrots
*Whole grain rice, cooked
Shredded Cheddar cheese
Plain Greek yogurt (be sure to use plain and not vanilla, this is to replace sour cream)
1. Preheat oven to 375°F
2. Cut the tops off the peppers, and remove the seeds. Set aside
3. Cook meat, onion and garlic until meat is done. Drain, put back into pan.
4. Add taco seasoning, salsa, flax seed, carrots and rice. Mix together.
5. Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish Cover the dish with foil, and bake until the filling is hot and the peppers are tender, 20 to 25 minutes.
6. Remove foil, and sprinkle the cheese over the top of the peppers. Return to oven; bake, uncovered, until cheese has melted, about 7 to 10 minutes.
7. Top the peppers with a heaping tablespoon of the yogurt.
*see recipe below
**if you use bigger bell pepper, precook peppers for about 10-15 mins in oven until soften
Taco seasoning
3 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1teaspoon paprika
Mix seasoning together.
Whole grain rice
2 cups of water
1 cup of whole grain rice
Bring water to a boil, add rice, cover and simmer until done.
