Spicy Stuffed Bell Peppers
Spicy Stuffed Bell Peppers are the perfect easy weeknight meal. Put this in the rotation for when you’re searching for a simple recipe. 
Ingredients
- 1/2 can unsalted diced tomatoes 14.5 oz can
- 6 bell peppers
- 1 lb extra lean ground chuck
- 1 packet low sodium taco seasoning
- 1/2 cup chopped onion
- 1/2 cup shredded, reduced fat cheddar cheese
Servings:
Units:
Instructions
- Preheat oven to 350 degrees
- Cut off top of peppers and clean out centers
- Fill each bell pepper half way with water, then microwave for 6-7 minutes.
- Meanwhile, brown 1pound of ground beef with ½ cup of onion.
- Add the taco seasoning to the meat according to the package on the taco seasoning packet.
- Next, add the ½ can of diced tomatoes and bring to a simmer for 10 minutes
- Drain the water from the bell peppers; place the bell peppers in a loaf pan.
- Fill each bell pepper ¾ with the meat mixture; fill the rest of the bell pepper with cheese
- Pack the cheese on top of the meat mixture
- Cover with foil and bake for 20 minutes or until the bell peppers become tender
Recipe Notes
Hot Alaska Salmon Melts
Ingredients
- 1 (15 ounce) can salmon boneless, skinless
- 1/3 cup reduced fat mayonnaise can use canola or olive oil mayo
- 2 tbsp chopped onion
- 2 tsp fresh lemon juice
- 3/4 cup shredded, reduced fat cheddar cheese
- 4 English muffins multi or whole grain
- 1/4 tsp pepper
Servings:
Units:
Instructions
- Drain salmon.
- Add onion, mayonnaise, lemon juice, and pepper to taste.
- Mix well. Add half of cheddar cheese to salmon mixture.
- Spread on English muffin halves and place on baking sheet.
- Top with remaining cheese. Broil in oven for 3-4 minutes.
Recipe Notes
Beef and Cheese French Bread
Beef and Cheese French Bread is a comforting, easy meal everyone will enjoy! This is a creative way to use ground beef and make it stretch a long way! 
Ingredients
- 3/4 lb lean chuck or round ground beef
- 1/2 cup chopped onion
- 1/2 cup diced tomatoes unsalted
- 1 medium green bell pepper chopped
- 1 (2 1/4 ounce) can sliced ripe olives drained
- 1 tsp chili powder
- 1 tsp minced garlic
- 1/2 tsp ground cumin
- 1 (1 pound) loaf French bread unsliced
- 1 cup low fat sharp cheddar cheese shredded
Servings:
Units:
Instructions
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Drain. Stir in tomatoes, green pepper, olives, salt, chili powder, garlic and cumin. Remove from heat.
- Cut bread in half lengthwise.
- Place on baking sheet.
- Spread meat mixture over cut slices.
- Sprinkle with cheese.
- Bake at 450°F for 10-15 minutes or until cheese is melted.
- Cook’s note: This recipe serves 8 so you may have enough for lunch the next day. To reheat, wrap in foil and heat in a 350° F oven for 10-15 minutes or until hot. This results in French bread that is soft. If you prefer crispy bread, place the loaf on a baking sheet and bake 10-15 minutes or until hot.
Recipe Notes
