22 Feb

unstuffed peppers

I love this dish because it’s a healthy, budget-friendly, one-pot meal that you can have on the table in thirty minutes or less. Dinner win!

There are many versions of this dish all over the internet but what sets my version apart from the rest are three very special ingredients.

One of which you might remember if you’re a long-time reader of this blog.

Remember these?

We started adding other greens like kale and chard, and now we call them green cubes.

I love having them in my freezer because I’ve found so many ways to use them. I find myself reaching for them all the time.

My favorite use for them is for cooling down my daughter’s soup. If her soup is too hot, I just drop in a green cube. It cools her soup faster and she gets extra veggies. Love it.

Making green cubes is easy. Just remove any thick stems and blend the leaves with just enough filtered water to get things moving. It probably won’t all fit in the blender at once so you may have to work in batches. Once everything is blended well, pour the mixture into ice cube trays or muffin tins and freeze.

I store the green cubes in my freezer in a large container or plastic bag so that I can grab them whenever I need them. They’re particularly great for making green juices and smoothies but I also add them to soups, stews and casseroles. I’ve even stirred them into hot buttered rice and pasta.

The second ingredient that allows my unstuffed peppers to stand out from the rest is a pouch of Seven Whole Grains* by Seeds of Change which is basically a mixture of rice, quinoa, and other whole grains perfectly seasoned and already cooked! All you need to do is heat it through and it’s ready to eat and that is what helps me get this meal on the table super fast!

Last but not least, a little heat.  I like to add a diced chipotle pepper along with a little chipotle sauce from a can of chipotle in adobo. This adds a nice smoky flavor but doesn’t make it too hot. If you’re serving this to little ones, leave the pepper out and just add a little sauce or you can just leave this ingredient out all together.

Unstuffed Peppers

  • Servings: 6
  • Difficulty: easy
  • Print


1 lb ground beef or turkey

1 yellow onion – diced

2 bell peppers – diced

2 cloves of garlic – minced

14.5 oz can diced tomatoes

8 oz can of tomato sauce

Worcestershire sauce

1 pouch Seeds of Change Seven Whole Grains Blend*

green cubes (optional) I use 2-4

1 chipotle pepper – diced

shredded cheese


Saute the veggies in a large skillet over medium heat until just tender. Add garlic and ground beef or turkey and continue to cook until the meat is cooked through. Drain to remove any grease.

Add the remaining ingredients and a few dashes of Worcestershire sauce (I’m pretty heavy handed with this ingredient).

I like to add a couple of teaspoons of sauce from the can of chipotle in adobo along with the chipotle pepper. If my kids are going to be eating this, I leave the pepper out and just add the sauce. That way it’s smoky, but not too spicy for them. Just add a little sauce at a time and taste for heat or you can always leave it out all together.

Stir, and let simmer for about 15 minutes.

Top with the shredded cheese of your choice. I use whatever I have left in my fridge. Cover the pan to let the cheese melt or stick the whole skillet under the broiler until it’s nice and melty.

We usually enjoy this one pot meal with a salad.

*Contains: Water, Long Grain Brown Rice, Barley, Rye, Bulgur, Red Winter Wheat, Quinoa, Wild Rice, High Oleic Sunflower Oil, Tamari Powder (Soybeans, Salt, Rice Flour), Evaporated Cane Juice, Dried Onion, Dried Red Bell Pepper, Garlic Powder, Tapioca Starch, Parsley, Chili Pepper, Black Pepper, Cumin.


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