Philly Stuffed Peppers

It’s football season!  We were in a bar watching a pre-season Seahawks game and you’d think it was the playoffs.  Not only was it full of jersey-wearing fans cheering each and every play, but the guys on the field meant business.  The PNW has very high expectations for the home team and although this past win was just that, a win, it didn’t come easy.

The best part of football season, aside from victory, is getting together with family and friends.  There’s something cozy about gathering around the tv, chatting, cheering, and of course, eating.  But typical football eats don’t mesh well with our clean eating challenge.  Do you sequester yourself in your own house and eat celery until November?  No way.  Make some food you can eat that tastes great and get out, see family and friends and cheer on the Hawks as they march their way toward the Super Bowl.

Philly Stuffed Peppers (from Primal Cravings by Megan and Brandon Keatley)
2 yellow onions, thinly sliced
8 ounces mushrooms, sliced
1 pound ground beef
2 T hot sauce (I left out since I was feeding kids)
3T Worcestershire sauce
4 bell peppers, any color
4 ounces provolone cheese (optional)
Butter for the pan

  1. Preheat the oven to 350
  2. Cut each bell pepper in half lengthwise.  Remove the stems and pick out the white membrane and seeds.  Place peppers on a baking sheet and bake until tender, about 15 minutes.
  3. Meanwhile, in a large sauté pan, melt a T of butter over medium heat.  Add onions and mushrooms and sauté until the onions are slightly golden in color.  Remove from the pan and set aside.
  4. Add ground beef, hot sauce, Worcestershire sauce, and salt to the sauté pan.  Cook until the meat is browned, making sure to let any liquid that releases from the meat evaporate.  Add onions and mushrooms back to pan.  Stir to combine.
  5. Remove any water that’s accumulated in the baked bell peppers.  Evenly stuff the ground beef mixture into each pepper half.
  6. If using cheese, top each pepper with it and pop them back into the oven long enough to melt the cheese.














One of our traditions during football season is to get together for Monday Night Football and eat food from the city or region of one of the teams playing.  We’ve been doing this for a long time and have had everything from homemade pierogis (Cleveland) to clam chowder (New England, of course) to a make your own pizza bar (New York) to gumbo and fricassee (New Orleans).  I made these for this past Monday when Philadelphia almost lost a huge lead to Washington.

Even though we’re all participating in a clean eating challenge, that doesn’t mean we have to ignore invitations to socialize.  Endless bags of chips and dip, nachos, and other football fare leave you feeling bloated and sick.  This very website is full of food that is perfect watching football in someone’s living room or tailgating before you head in to the stadium.  Bring your own food that is not only good for you but tastes great so that you’ll leave feeling good, unless the Hawks….well, you know.

What football fare will you share with friends and family this season?

Go Seahawks!