If you need to get some protein into your kids before trick or treating (or any time, for that matter), look no further than this fun, nutritious, easy-to-make dish. If you’d prefer not to use ketchup, substitute 2 Tbs. tomato paste mixed with 2 Tbs. water.
4 medium orange or red bell peppers, rested on the counter for about 30 minutes to remove the refrigerator chill (look for wide, square-shaped peppers that can stand up on their own)
1 lb. lean ground beef (organic, grass-fed)
1 tsp. granulated onion, optional
½ tsp. salt
Few grinds black pepper
¼ cup low-sugar ketchup
2 Tbs. water
1 Tbs. mustard (yellow or Dijon)
½ cup shredded pastured cheddar cheese
1 cup cooked long-grain brown rice
- Using sharp paring knife, trim tops off peppers, and slice off seed core. Set tops aside, and remove veins and seeds from pepper bodies. Carefully cut a simple jack-o’-lantern face into flattest side of each pepper-making triangles for eyes and a large, toothy grin. If peppers don’t stand upright, trim bottoms enough to create a stable base. Set peppers aside.
- Heat large skillet over medium high heat, and add beef, granulated onion, if using, salt, and pepper, and cook-breaking beef up thoroughly-until no pink remains, about 7 minutes. Drain off any accumulated oils, and return pan to stove, reducing heat to low.
- Stir in ketchup, water, mustard, and cheese until well combined. Fold in rice, and cook until warmed through.
- Stuff one-quarter cheeseburger mixture into each prepared pepper, and top with stem piece to serve.
per serving: 293 cal; 29g pro; 11g total fat (5g sat fat); 28g carb; 80mg chol; 616mg sod; 2g fiber; <1g sugars
From article: Spooktacular Halloween Dinner