Whew, I’ve been too busy to blog, and am still playing catch-up with life since coming back from Lake Tahoe where I did that little “thing” – ya know, run in the Spartan World Championships in elite coin heat! More on that insanity later, now I just want to share an easy recipe that I made for dinner this week in an effort to bring life back into balance with some simple, nourishing foods that weren’t complicated to make! 
No-Noodle Lasagna Stuffed Peppers come together in 15 minutes and provides 32 grams of protein for only 312 calories – only 12 grams of fat yet so cheesy, creamy and delicious! Plus, no pasta, noodles or other grains are used keeping it gluten-free and paleo-ish (if you do cheese). Read on to get this easy, 15-minute recipe.
Honestly, I had no energy left for meal-making this week after running 17 miles at altitude, climbing from 6,000k to 10,000k feet TWICE, tackling crazy obstacles — all while battling hypothermia and cramping on the course. I’ve been nourishing myself simple recovery meals like these stuffed peppers since returning home.
Thankfully, it only took my 5 minutes to make my stuffed pepper because I had already browned my lean beef and meal-prepped it in plastic food-storage bags. But, even if you are starting for scratch in a skillet, it only takes, on average, 8 minutes to brown ground beef. Add and onion and garlic if you like and toss in some Italian seasoning (I like the freeze dried Instantly Fresh Italian Blend) and BAM, you’ve created some yummy beef protein versatile in so many meals.
As far as picking a pepper, go for green, yellow, orange or red – they all work and are a great source of dietary fiber and vitamins A & C. I also add spinach and mushrooms to my stuffed pepper, but other additions would be delicious too. Try shredded zucchini, artichoke hearts, olives and other “soft” veggies in this quick-cook recipe.
I’ve used low-fat dairy products (mozzarella and ricotta) have no shame in using jarred sauce to make life easier – but I do read to label to avoid added sugar.
This lasagna riff recipe popped into my brain while I was putting together a post for Beef Loving Texans that includes many more ideas – look for that soon!
What is your favorite color pepper? have you ever run an obstacle course race? Fun plans for this gorgeous fall weekend? Please share in the comments – XOXO, Jennifer
- 12 ounces 93/7 grind lean ground beef
- 1/2 medium onion, chopped
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- 3/4 teaspoon salt
- 2 tablespoons fresh chopped parsley
- 4 large bell peppers, any color
- 4 ounces fresh baby spinach
- 1/2 cup chopped button mushrooms
- 4 ounces low-fat riccotta cheese
- 3/4 cup jarred spaghetti sauce look for no added sugar
- 4 ounces low-fat mozzarella, shredded
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Bring skillet to medium high heat. Add ground beef and sear on each side for one minute.
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Add onions and garlic and use spatula to start breaking up ground beef into crumbles. Stir frequently.
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Ensure that you have not over-crowded pan -- a crowded pan will cause "steaming" not the desired browning.
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In last two minutes of cooking, stir in salt and Italian seasonings, mixing in well. Beef will be done when there is no longer any pink -- approximately 6 to 10 minutes.
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Drain off excess liquid and garnish with chopped parsley if desired.
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To make peppers, slice tops of top 1/4 of pepper like a hat. Scrape out pith and seeds, discard. Set peppers in shallow dish with a bit of water and microwave for approximately 2 minutes until slightly softened, but not soggy and still keep shape.
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Stuff each pepper with about 1 ounce each of spinach, 2 tablespoons chopped mushrooms, 1 ounce ricotta cheese and 3.5 ounces of cooked beef.
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Place peppers on pan pour tomato sauce across tops of all. Sprinkle with mozzarella cheese. Place under broiler, watching carefully, until cheese is bubbling and beginning to brown.
