This recipe involves two things that are fairly new to my life. The whole concept of stuffed peppers. Yup, never had them until I started making them last summer! And curry. I know. I have seriously been missing out. After combining these two ingredients, I am pretty sure that I will never make stuffed peppers any other way!
And, can I just say how nice it was to be eating a vegetable other than spinach? Winter means crazy expensive vegetables that have very little taste, so I usually avoid buying anything other than spinach and mushrooms. However, sweet peppers were on sale!
- 4 peppers, clean and halved
- 1 lb ground beef
- 1 small onion, chopped
- 1/2 cup mushrooms, chopped
- 1/2 cup coconut milk
- 1-2 Tb Curry
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 cup tomato sauce
- 1 Tb Brewer’s Yeast
- Preheat your oven to 325°F. Place your halved peppers in a casserole dish and bake for 20 minutes or until slightly softened.
- In a pan, cook the ground beef and onions. Drain the meat if necessary once it is cooked through. Add the mushrooms, coconut milk, and spices. Simmer for about 10 minutes.
- Once the peppers have softened, fill them with the beef mixture. Top with 2 Tablespoons of tomato sauce. Bake for 20 minutes (or until you can’t stand it any longer!)
- Sprinkle with Brewer’s Yeast before serving if you’d like.
Not only are these amazing right after they are made, but they are also great as leftovers! They will surely inspire some lunch room jealousy!
P.S. This recipe is dedicated to my Mama because she came up with the ingenious idea to add the curry! I just expanded the recipe with coconut milk!
What is your favorite stuffed pepper recipe?