Stuffed Peppers

I got a kick in the arse last week, which I’m just now wrapping my head around. Like many bloggers, I make things, write them up, and then publish them after the fact. It’s been awhile since I’ve posted same-day–Unless it’s been something I’ve made early in the morning. Anyway, this kick in the pants. In a roundabout way, it’s responsible for this:

Stuffed Peppers - Tramplingrose Yes, Stuffed Peppers. Okay, well, Adam over at The Unorthodox Epicure is actually responsible for the peppers…Usually you see stuffed green peppers. Blech (Yes, I have the palate of my 6-year-old). But Adam used red peppers, and I looked at the picture in his post about them and thought, “I would actually give that a try.” So I did.

Stuffed Peppers - TramplingroseAnd? Well, I can’t blame Adam’s recipe. I blame my resentment at having to eat the pepper when I’d rather have a pizza or some buffalo wings for my lack of enthusiasm towards this meal. And I’m giving you my version, just because they are good…I’m just in a snit at the moment.

Yield: 3-4

Stuffed Peppers

Stuffed Peppers
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes


  • 3 large red bell peppers, cut in half, seeds removed
  • 1 lb. ground beef
  • 2 C cooked brown rice
  • 2 cloves garlic, minced
  • 1 tsp. dried basil
  • 1/2 tsp. dried savory
  • 1/2 tsp. dried oregano
  • 1 8-oz. can tomato sauce
  • Olive oil
  • 1/4 C shredded Parmesan


Preheat the oven to 350 degrees F. Place the pepper halves in a 13x9-inch baking dish.

In a large skillet, brown the ground beef. Drain on paper towels, then place in a medium mixing bowl.

Add in the rice, garlic, basil, savory, oregano, and half (4 oz.) the tomato sauce. Mix well, then spoon into the pepper halves. Drizzle with olive oil (or mist with olive oil spray). Pour just enough water into the baking dish to cover the bottom of the pan, then bake for 30 minutes.

After 30 minutes, remove and top the peppers with the rest of the tomato sauce and the Parmesan. Bake 5-10 minutes more.

Did you make this recipe?

Tag it on Instagram using #tramplingroserecipes

I have to be careful about what I shove down my gullet nowadays. Last week, I saw my endocrinologist regarding my thyroid. This year, he wasn’t concerned at all about it–My last round of bloodwork had come back normal, although I still don’t quite feel normal.

No, this year, he was more concerned about my blood pressure. When the nurse was checking me in, she started to take my BP and raised an eyebrow. She checked it again, then asked me if it was always high. It’s been on the higher side of normal since my 3rd trimester of pregnancy, although no one’s addressed it, until now. I told her too, part of the problem was finding a parking space at the hospital, especially since the Thyroid/Diabetes Clinic had moved locations.

She told me she was going to speak to the doctor about it, and sure enough, when he came in, he checked it as well. It had gone even higher at that point. Which is not good. He ordered a bunch of tests, in case there’s some underlying cause for my HBP, told me to go buy a blood pressure monitor for home, and that for a couple weeks, I’m to check myself twice a day. I was also supposed to go on BP medication. A low dose that would gradually decrease my blood pressure.

I have enough allergies, and I’m now taking enough meds that I read those patient info sheets that come with every new prescription. With this blood pressure medication, one red flag I noticed right off the bat was that if a person is allergic to any sulfonamides, they shouldn’t take this drug. Guess what? I found out about 3-4 years ago that I’m allergic to sulfa drugs. As I read further, it can cause complications with myopia and glaucoma in those allergic to penicillin and/or amoxicillin. Guess what else I’m allergic to? So as it was, I was really apprehensive about taking this BP medication. I told Jay I wanted him around when I did, so he could watch for any reactions or symptoms I might miss.

Finally, I bit the bullet over the weekend, and Saturday night, I took a pill with dinner. And after an hour or so I began to relax. I wasn’t going to go into anaphylactic shock or anything, wasn’t breaking out into hives, so I thought I was fine. I made it a point to check my BP before I went to bed. High, yes, but I thought it would gradually come down. Oh no.

The real trouble came around 1 Sunday morning. I woke up, feeling like I was going puke and then pass out. I started sweating profusely, so I laid down on the floor, in front of our box fan (it helps move the air from the window A/C around). Jay of course woke up and asked if I was okay. I told him I didn’t think so.

Basically from about that point on, I suffered wave after wave of feeling clammy, light-headed and like I was going to faint. I started puking at one point. It didn’t stop until about 8 Sunday morning. We ended up going downstairs to try and sleep, because any time the weird faint-like spells kicked in, I wasn’t sure if I was going to retch or not. Jay, gods love him, slept on the floor, while I tossed around on the couch. When I finally felt well enough to stand, I went and checked my BP again. In a 12-hour period, it had dropped 50 points. So much for gradual.

Needless to say, I have a call in to the doctor about it as I suspect the dosage I was given was too high, so I suffered symptoms of an overdose. In hindsight, we probably should’ve gone to the ER, but neither one of us really had any idea what was going on with me. I have not touched that medication since. And I’m not going to, either. I suspect the biggest culprit behind my HBP is my weight. I’m 5’1/2″ (apparently I’m also shrinking, which isn’t good either…By the time I hit 50, I’ll be a Hobbit if that keeps happening!), and I’m about 170 lbs. I should be around 125-130. And I’m not as active as I should be. So, I’m trying to change my diet, increase my activity, and cut back on the sodium. Whether or not it’ll actually lower my BP remains to be seen, but I need to try. If nothing else, the extra fruits and veg can’t hurt anything, and I already don’t eat enough of them as it is.

So there you have it. I’ll probably still make loads of sweets and cupcakes for the blog, just because I love to bake. It just means far more of them will be going to work instead of into my face.