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Stuffed Peppers


Servings: 6

A fancy presentation already in individual servings.

6 Whole Bell Peppers, Red, Yellow or Orange Preferred 1 Pound Grass Fed Ground Beef

1 Cup Brown Rice

1 Can Crushed Tomatoes 1 Can Chicken Stock

1 Garlic Clove, Minced

Coarse Sea Salt and Freshly Ground Black Pepper


Preheat oven to 350ºF. Season the meat with salt and pepper and brown in skillet on medium-high. In the meantime, cook the rice with half the amount of liquid (using chicken stock rather than water will add flavor) and half the time as noted on the directions. Once the rice mixture is transferred to the peppers, the liquid in the peppers will continue the rice in the oven. Be careful not to overcook the rice. Add the can of tomatoes, including liquid, into the skillet with the ground beef. Once the rice is done, add that to the skillet along with the minced garlic and salt and pepper. Combine all ingredients well.

Cut the tops off the peppers and remove all the seeds from inside. Take your meat and rice mixture and fill the peppers to the top and put the tops back on. Cover the entire baking dish with aluminum foil trying to make sure it doesn’t touch the peppers and bake in the oven for about 50 minutes. Remove the foil and cook for an additional 10 minutes. Make sure the peppers are tender, but not falling apart.


Courtesy of Maximized Living Nutrition Plans book by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner

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