I am always looking for new ways to cut carbs in the dishes I prepare without sacrificing flavor, texture, or nutritional value. So while it was snowing like crazy a couple of days ago, I was inside happily working on this new recipe for an old favorite. And I know what you’re thinking. With 2 perfectly good stuffed green pepper recipes already on this site, why another one? Well the answer is simple. I didn’t want a filling that included rice or any other grain.

So I decided to think a little out of the box. I knew that using rice was a standard ingredient because not only was it inexpensive, it acted as the binder that held the filling together. But when I gave the problem a bit of thought, I realized that who cares if the filling hangs together! Where’s it going anyway? Could it really escape the confines of a green pepper shell?

And when served, does it matter if the filling spills onto your plate. After all, God gave us forks and spoons for a reason! So with no concern for appearance or points for presentation expected, I offer you this wholesome recipe for stuffed green peppers. And if I weren’t far too modest to pat myself on the back, I’d tell you that these peppers are pretty darn delicious. But like I said – I’m far too modest! You will just have to judge for yourself.

4 lg. green bell peppers

1 T. extra virgin olive oil

1 lb. lean ground beef

½ small onion, diced

1 stalk celery, thinly sliced

3 cloves garlic, minced

2 heaping T. tomato paste

¼ c. water

1½ tsp. Montreal Steak Seasoning by McCormick

¼ tsp. kosher salt

freshly ground black pepper

1 T. Worcestershire sauce

1 c. frozen corn

½ c. sliced black olives

1 generous c. grated sharp cheddar cheese, divided

1 generous c. shredded mozzarella cheese, divided

Cut the tops off each bell pepper and remove seeds and membrane from inside. Set cleaned peppers aside. Chop the tops and set aside. (You may through away the seeds and membranes.)

In a large skillet over medium high heat, heat the olive oil and add the ground beef, onion, celery, and chopped green pepper tops; cook until the meat is browned. Add the garlic and cook for 1 minute.

Remove from heat and stir in the tomato paste, water, Montreal seasoning, salt, pepper, Worcestershire sauce, corn, olives, and ¾ cup of each of the cheeses.

Meanwhile, bring a pan of water to a boil. Add the green peppers and cook for 6 minutes. Remove from water and drain upside down. Place in a lightly greased baking dish. Spoon meat mixture into bell peppers.  

Bake in a preheated 375 degree oven for 30 minutes. Sprinkle remaining cheese over the top and continue baking another 10-15 minutes or until the cheese topping is melted and starting to brown.