Deconstructed Stuffed Pepper Bake

I love a good stuffed pepper recipe. With two tiny twins only a few weeks old, the time I have to cook or bake anything is very limited and stuffed peppers are very time-intensive when I make them. So when I came across a recipe for a bake that was quicker on the prep side and also all of the flavor of the real recipe, I was sold!

I hope you enjoy this bake. It’s also super simple to split up and freeze. I got a little extra cheese and use copious amounts of sour cream and indulged a bit. I also think some hot sauce would have been good but since I’m nursing, I figured it would be best to take it easy on spicy stuff for a while.

(All ingredients are organic when possible)

Ingredients

1 tbsp olive oil

1 lb ground pork or turkey

1 lb grass fed ground beef

1 small onion chopped

1 large green bell pepper chopped

1/2 tsp garlic powder

1 tsp paprika

1/2 tsp red pepper flakes

1/2 cup sprouted rice

1 cup chicken stock

1 cup cheddar cheese

1 can 14/5 oz diced tomatoes

Pinch of salt and pepper

Serve with extra shredded cheese, sour cream, and hot sauce

Instructions

In a large cast-iron skillet warm olive oil over medium/high heat. Crumble both ground types of meat and cook for 5 minutes or until there is no pink left in the meat.
Add in onion, bell pepper, paprika, garlic powder, red pepper flakes, salt and pepper, and stir. Continue to cook for 5 minutes until the veggies start to get soft.
Add in the rice to the mix and stir in chicken broth and tomatoes with the juice. Turn the heat to medium and cook for 10-15 minutes until the rice is cooked and the liquid is absorbed.
Layer on the cheddar cheese and let it melt over the top of the dinner.
Serve and enjoy!