Pam­per your thy­roid with Beef-stuffed Baby Bell Pep­pers!

Bell pep­pers, spinach and pro­tein-rich beef pro­vide nu­tri­ents that help keep your thy­roid hum­ming along!

Woman's World - - Your Good Health -

15 baby sweet bell pep­pers

1 lb. ground beef

2/3 cup V8 juice (reg­u­lar or spicy)

1/2 cup frozen spinach, thawed, squeezed dry and chopped

1/4 cup

un­cooked whole-wheat cous­cous

2 cloves gar­lic, minced

1/2 tsp. dried oregano

1/2 tsp. salt

1/2 tsp. pep­per

1/2 cup Parme­san, Mon­terey Jack or white Ched­dar cheese

Heat oven to 400°F. Cut bell pep­pers in half length­wise; re­move seeds and mem­branes, leav­ing stems in­tact. Place pep­pers, cut sides up, on two rimmed bak­ing sheets or broiler pans. Com­bine ground beef, V8, spinach, cous­cous, gar­lic, oregano, salt and pep­per in large bowl; mix thor­oughly. Spoon beef mix­ture evenly into pep­per halves; sprin­kle with cheese. Bake, un­cov­ered, un­til pep­pers be­gin to brown and a ther­mome­ter in­serted into the cen­ter of a pep­per reg­is­ters 160°F (ap­prox­i­mately 25 to 30 min­utes). Let stand 5 min­utes be­fore serv­ing. Makes four main course servings or 30 ap­pe­tiz­ers.

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