PEPPERS ON THE GRILL RECIPES

Steps:

• To create the stuffing for the pepper, over a medium heat, along with the oil, toss 75g cooked rice with a tablespoon of tomato puree

  Add in the kale and garlic and cook together for around 5 minutes or until the kale has nicely wilted

  Cut the top off the pepper, and carefully fill it with the stuffing mixture, finish off by adding a sprinkle of cheese and place under the grill until the cheese has melted. 

Steps:

• Preheat oven to 400°F. Cut off tops of bell peppers. Remove seeds and membranes. Rinse bell peppers. If necessary, cut thin slice from bottom of each pepper so they stand upright. Set aside.
• Brown ground beef and onion in large skillet on medium-high heat. Drain fat. Add rice, Italian seasoning, garlic powder, salt and pepper; mix until well blended.
• Pour 1 can of the tomato sauce into bottom of 9-inch square baking dish. Stuff peppers with beef mixture. Place stuffed peppers upright in baking dish. Pour remaining can tomato sauce over stuffed peppers. Cover tightly with foil.
• Bake 35 to 45 minutes or until peppers are tender. Remove foil. Sprinkle stuffed peppers with cheese. Bake 5 minutes longer or until cheese is melted. Cut stuffed peppers in half. Spoon sauce in dish over each half to serve.