Roasted Stuffed Red Peppers
I make dinner at my house at least 5 out of 7 nights of the week -- most of the time. This has varied somewhat over the years, but that's a good average. That's a lot! I got used to this habit when we lived in Vallejo and there was nothing, I mean nothing, good to eat in town. When we went to Benicia, the neighboring town, there was decent stuff, but they acted like we were in San Francisco with their prices. No thanks. So it was learn to make decent food at home or travel a minimum of thirty minutes to Berkeley, Oakland or Walnut for the good. The answer was start to make that shiz at home. And then I just got used planning a week's worth of meals and going from there.
Now that we are back in Denver, there are wayyyyy more (and amazing) placed for dinner all over town -- and when we first came here, we maybe over did it, but eating out -- a lot. Now that the excitment of all the new things has simmered a little, we are back into out eating at home most of the week with weekend indulgences here and there.
My weeknight meals need to be around thirty minutes long, maybe something I can prep ahead of time, and they have got to be straight forward. There's no time for fuss in my kitchen. Plus, these peppers have stood the test of time. They are a classic from my childhood -- though I must admit I don't think I liked them back then. I actually hated all vegetables, but that's a whole other story. The original recipe was from my mama and it was simple with ground beef, rice, and tomatoes stuffed into peppers then baked. These have certainly evolved over the years I have been making them and I can honestly say this is probably my best version. Now I like to roast my peppers while I am cooking the meat mixture for a deeper flavor. I have also swapped the rice to kale and added turmeric and balsamic (thanks to Physical Kitcheness for the inspiration). It all comes together in about 30 minutes and I also hope for leftover for lunches because I feel like it all gets even better the next day.
My mom has always inspired me to cook and create - so kudos to her for helping me find my own food style over the years. This one is a keeper and on at least a monthly rotation for us.
Roasted Stuffed Red Peppers
- 3-4 large red bell peppers
- 1 pound ground beef, chicken or turkey
- ½ medium yellow onion, chopped
- 1 clove of garlic, minced
- 1 1/2 cups shredded kale, stems removed (or just grab a bunch from the produce section) – I like dino kale
- 2 tablespoons balsamic vinegar
- 1 1/2 teaspoons turmeric powder
- 1 can diced, fire roasted tomatoes
- 1 teaspoon salt
- *Optional: 4 tablespoons toasted pine nuts, toasted pistachios, or toasted walnuts
- *More Optional – top with a little cheese of your choice too!
- Preheat the oven to 425 degrees and line a baking sheet with foil or parchment paper for easy clean up
- Clean and slice the peppers in half and clean out the insides. Place on the baking sheet and cook for 10-15 minutes, or about as long as it takes you to get your meat mixture ready
- While the peppers are cooking, heat a large sauce pan over medium heat and add a little bit of olive oil, about a teaspoon. Once heated, add the chopped onions and garlic and cook until soft, about 5-7 mins
- Add the ground meat and brown. Drain any excess grease
- Add the shredded kale. Stir well until kale starts to wilt
- Add the balsamic vinegar, turmeric powder, tomatoes, salt and mix well
- At this point, your peppers should be softened – take them out of the oven and scoop in the meat mixture until they are each full. Top with cheese at this point if you are choosing to add it.
- Bake for another 10 minutes until the cheese is melted and once done, take them out and garnish with nuts of your choosing.
Easy peasy -- yeah? Go get 'em.