09/28/2026
Make room in the fall dinner rotation for these little overachievers. 🫑🍂
Beef, rice, tomato sauce and a little spearmint (trust us) make a cozy, satisfying filling. Top each pepper with a cool dollop of Trimona for the tang and live cultures that are good for your gut. Simple ingredients, an easy dinner, and a recipe worth making again next week.
Stuffed Bell Peppers
Makes 6
Ingredients: 6 bell peppers, 1 lb ground beef, 1 cup cooked brown or white rice, ⅓ cup chopped onion, ⅓ cup tomato sauce, ⅓ cup water, 3 tbsp olive oil, ¼ cup dried spearmint, ⅛ tsp each salt and black pepper, and Trimona plain yogurt to serve.
Let’s make them:
1. Cut the tops off the peppers and remove the seeds.
2. Heat the olive oil in a skillet. Cook the beef and onion until the beef is fully browned.
3. Stir in the rice, tomato sauce, ⅓ cup water, spearmint, salt and pepper. Cook for 5 minutes.
4. Spoon the filling into the peppers and place them upright in a large saucepan. Add enough water to the pan to reach about ½ inch below the pepper tops. Cover and simmer on the stovetop for about an hour, until the peppers are tender.
5. Serve warm with a generous dollop of Trimona.
A classic fall dinner with a little extra tang. 🥄
