SCD Stuffed Peppers
3-4 peppers (red, green, orange, or yellow)
1 lb ground beef
1/2 onion, diced
1 clove garlic
salt and pepper
1 small can, (3/4 c.) tomato sauce (check for added sugar) or one small can Campbell's tomato juice
1 small yellow crook neck squash, cleaned and diced.
1 small jalepeno, optional
Provolone cheese, optional
1 c. uncooked caulirice, optional
Brown ground beef with garlic, onion and salt and pepper. While it is browning core and clean bell peppers. I like to cut a sliver off the bottom so they will sit flat in the dish. Dice any trimmings and add to the hamburger. Drain well. Add more garlic and salt and pepper to taste and all of the tomato sauce or juice and the squash, caulirice and jalepeno. Simmer 10 minutes (drain if needed). Place cleaned peppers in a baking dish with a lid. Fill with the meat mixture and if you have any left spread it around the peppers in the pan. Top with cheese if using. Bake covered at 375 degrees for 45 minutes to an hour.
For my family I omit the caulirice take my portion and stuff my pepper then add 1/3 c. rice and more tomato sauce and simmer 10 more minutes. I cook theirs in a separate pan, same amount of time.
To serve, pick up the entire pepper and place in on serving plates. It works best to cut the pepper in half, then dice and enjoy.