Alpha Gal Friendly Stuffed Bell Peppers

Total time1 hr 5 min

Prep time20 min

Cook time45 min

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Ingredients

4 servings

For the peppers

4 large bell peppers (any color), halved lengthwise, seeds and membranes removed

For the filling

1 lb ground beef (85% lean)
Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Mary's Organic 93% Lean Ground Chicken, 16 oz Nature's Promise All Natural Ground Chicken Force of Nature™ Ancestral Blend Ground Chicken Wegmans Organic Ground Chicken
See all
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
2 tbsp garlic-infused olive oil
4 scallions, green tops only, thinly sliced
1 can (14 oz) diced tomatoes, drained
1 ½ cups cooked white rice
1 tsp dried oregano
1 tsp smoked paprika
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper
½ cup chicken broth

For topping

1 cup shredded cheddar cheese
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the pepper halves and blanch for 3 minutes, until just slightly softened but still holding their shape. Transfer cut-side down to a paper-towel-lined surface to drain.
2
Heat the garlic-infused olive oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a spoon, for 6–8 minutes until browned throughout with no pink remaining and the internal temperature reaches 160°F (71°C).

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