Healthy, seasonal recipes are available for staff, patients, families and community members at Thunder Bay Regional Health Sciences Centre's Fresh Market, a farmer's market which runs every Wednesday from 11:00am to 1:00pm, June through October, in the Cafeteria Courtyard at our Hospital.
Makes 4 Servings
4 large bell peppers (any color)
~450g lean ground beef
2 tbsp chopped onion
1 cup cooked rice
1 tsp salt
1 clove garlic, finely chopped
~425g tomato sauce
3/4 cup shredded mozzarella cheese
Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. In a thick walled cooking pot with a tight lid, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
Heat oven to 350°F.
Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
Recipe adapted from www.bettycrocker.com