Did you know that the riper a pepper gets, the greater the amount of vitamin C, vitamin A and antioxidant power it contains? Use ripe, plump peppers for this recipe and give your body the boost of nutrients it needs. Check out how this recipe should be prepared for all four body types below.
Apples & Babyfaces: This is a good recipe for Apple types as is. You can enjoy this with a mixed green salad. Apples, if you pair this with a starch try to keep the starches on the lower side. Babyfaces, go easy on the cheese.
Pears & Athletes: Substitute lean ground turkey or ground chicken for the beef.
1/2 cup brown rice
1 cup water
1 pound lean ground beef
2 cloves garlic, minced
1 onion, chopped
6 bell peppers, any color
2 red bell peppers
2 8-ounce cans tomato sauce
1 tablespoon Worcestershire sauce
½ tsp basil
½ tsp oregano
½ tsp marjoram
½ tsp rosemary
¼ cup Parmesan cheese, grated
Preheat oven to 350 degrees.
Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
Cook and stir beef, garlic, and onion in a skillet over medium heat until meat is evenly browned and onion is softened, about 5 minutes.
Remove and discard the tops, seeds, and membranes of peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms off the peppers if necessary so that they stand upright.
Mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper in a bowl. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Bake in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender, about 1 hour. Sprinkle the peppers with grated Parmesan cheese after baking.