bell peppers melanie
I am not a fan of green bells, but I love red, orange, and yellow bells. Easily make this vegan by replacing the ground beef with a can or two of any type of rinsed beans.
prep time
30 Min
cook time
45 Min
method
Bake
yield
4 or 5
Ingredients
- 1 pound ground beef
- 1 cup carrots, grated
- 1/2 - onion, chopped fine
- 1/4 cup bell pepper chopped
- 4 - baby portebello mushrooms, diced
- 1 can fire roasted tomato
- 1 cup bulger, expanded
- 1/2 teaspoon basil, dried
- 1/2 teaspoon oregano, dried
- 1/2 teaspoon thyme, dried
- 4 or 5 - bell peppers
How To Make bell peppers melanie
-
Step 1Expand your bulger by adding equal parts water and bulger. I used 1/2 cup of each. Set aside in a bowl for about 30 minutes or so until the bulger has absorbed the water.
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Step 2Scramble cook ground beef, carrots, onion, 1/4 bell pepper, and baby bellas. Easily make this vegan by replacing the ground beef with a can or two of any type of rinsed bean. -
Step 3Add the expanded bulger, fire roasted tomatoes and seasonings.
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Step 4Cut the tops off your whole bell peppers and stuff. I crumpled foil in the bottom of my pan to help the peppers stay upright. Bake for about 30-40 minutes at 350.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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