Stuffed Yellow Peppers

When you’ve spent the better part of a week filling your body with fatty cuts of meat, it’s nice stuff a vegetable into your belly and tell yourself that it’s healthy. And it just so happens that stuffed peppers are a fan favourite around here. Fill it with your choice of meat, a grain and most definitely some vegetables before roasting the package in the oven. Simple. Delicious.

Stuffed Yellow Peppers
3 Peppers
1lb Lean Ground Beef
2/3 cup (70g) Dried Porridge (or Oatmeal/Rice/Quinoa etc..)
1 1/3 cup water
Salt & Pepper
2 Carrots
2 Celery Ribs
1 Onion
Handful Mushrooms
Fresh Mozzarella
Fresh Sage

1. Sprinkle seasoning of choice on meat, and brown in pan. Remove to cool.
2. Add olive oil if necessary, and saute chopped celery, carrot, onion & mushroom in the pan you use for meat. 7-10 minutes. Medium heat. Remove to cool.
3. Make porridge as per package instructions. In my case, it was 70 grams of porridge, 1 1/3 cups of warm water, and a pinch of salt. Microwave for 5 minutes. Stir. Set aside to cool
4. Once your meat, vegetables and porridge are cool enough, combine all three and set aside. Cover and put the mix in the fridge if you aren’t using it right away.
5. Bring a pot of salted water to a boil. Slice top of peppers and remove seeds/ribs. Place peppers in boiling water for 1 minute. Remove and place in ice water to stop cooking.
6. Heat oven to 350 degrees.
7. Chop fresh sage (to taste) and add to stuffing ingredients. Make final salt and pepper adjustments as well.
8. Stuff peppers. Place in dutch oven which has been given a light coal of olive oil.
9. Cover pot and cook for 45-60 minutes.
10. Remove dutch oven and flick oven to broil.
11. Top peppers with fresh mozzarella and place under broiler for a few minutes.
12. Cool on a plate, serve, eat.