Clean Stuffed Peppers
-6 green bell peppers, tops cut off, seeds & membranes removed
-2 lbs organic, grass fed beef or turkey
-1 small white onion, diced
-6 stalks celery, diced
-1/4 tsp onion powder
-1/4 tsp garlic powder
-1/2 tsp basil
-1/2 tsp oregano
-Himalayan salt & black pepper, to taste
-1 1/2 cups PRE-COOKED brown rice or quinoa
-1 large can diced tomatoes
-1 can tomato sauce
-12 tbsp Parmesan cheese, grated
Preheat the oven to 350 degrees F.
Boil the peppers in a large pot just until tender, about 3-5 minutes. Remove and allow to dry on paper towels.
Meanwhile, sauté and chop meat (into small bites), onions, celery and seasonings over medium-high heat in a large skillet. Cook until meat is browned. Drain grease.
Add the pre-cooked rice, diced onions, and sauce to the meat mixture. Remove from heat and add more seasonings, if needed.
In a baking dish, add enough water to cover the bottom.
Stuff each pepper evenly with the meat and rice mixture. Cut peppers in half and place in baking dish, skin side down.
Bake in oven for 20-25 minutes or until peppers are tender and cooked through.
Remove from oven. Sprinkle 1 tbsp Parmesan cheese over each 1/2. Bake an extra 5 minutes.