STUFFED BELL PEPPER
6 bell peppers, 2 tablespoons butter, 1 cup chopped white onions, 1 cup chopped celery, 1/2 teaspoons seasoning salt, 1/4 teaspoon pepper, 1 teaspoon granulated garlic, 1 tablespoon Worcestershire sauce, 1/2 teaspoon poultry seasoning, 1 pound ground beef (80/20), 1 (6 oz.) can tomatoes and child, mild, 6egg, 2 cups white rice, cooked, 1/2 cup water.
Cut peppers in half lengthwise, remove core and seeds, wash and drain. In a skillet add butter. Sauté onions and celery. When the onions are translucent add the meat and dry seasonings. Pour off the fat add the can of tomatoes and rice mix thoroughly. Fill peppers with the meat mixture. Place peppers in a shallow dish add water to dish. Cover with foil and bake at 350 degrees for 40 minutes. Top each pepper with an egg and a pat of butter. Put the peppers back in the oven uncovered and bake for another 5-minutes or until the eggs are set to your personal preference.
A healthier bell pepper can be achieved by lowering the carbs and by using a leaner meat. In the process of being healthier, we MUST serve a delicious dish. This task can be accomplished simply by replacing the ground beef with ground turkey and replacing the rice with quinoa.