Lunch: Beef and Rice Stuffed Peppers

Recipe by Woman's Day Kitchen Easy and delicious, these stuffed peppers are sure to please!

This recipe includes fertility superfoods such as:

Brown Rice

Health and fertility benefits of Beef and Rice Stuffed Peppers

Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 can crushed tomatoes
3 clove garlic
1 tbsp. tomato paste
1 tsp. dried oregano
1 tbsp. granulated sugar
4 large bell peppers (red, orange, yellow or a mix)
3/4 lb. lean ground beef
3/4 c. instant brown rice
2 tbsp. raisins
2 tbsp. crumbled feta cheese
Green salad

Instructions

In a bowl, stir together the tomatoes, garlic, tomato paste, oregano, sugar, all but 1/4 cup of the scallions, and 1/2 teaspoon pepper. Transfer half of the mixture (about 1 cup) to a 5- to 6-quart slow cooker.
Slice the tops off the peppers just below the stems. Roughly chop the tops and add them to the bowl with the remaining sauce, along with the beef, rice, raisins, and 1/2 teaspoon salt; mix to combine.
Remove the ribs and seeds from the peppers. Slice a very thin piece from the base of each pepper so they sit upright and flat, but do not cut through. Season the inside of the peppers with 1/4 teaspoon each salt and pepper, then stuff with the beef mixture (about 1 cup per pepper).
Transfer the peppers to the slow cooker, cover, and cook until the peppers are tender and the rice is cooked through, 3 to 4 hours on high or 5 hours on low.
Transfer the peppers to plates. Stir the sauce to incorporate any excess liquid from the peppers. Spoon the sauce over the peppers and sprinkle with the feta and remaining scallions. Serve with a salad, if desired.

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