Stuffed Peppers
Ingredients
The filling
-
1
lb
ground beef
-
2
cups
cooked brown rice
-
1
cup
frozen peas
-
2
cups
crushed tomatoes
-
4
cloves
garlic, chopped
-
1
medium
yellow onion, chopped
-
2
tsp
extra virgin olive oil
The peppers
-
6
pieces
bell peppers, sliced in half lengthwise and seeded
The topping
-
6
tbsp
cheddar cheese, shredded
Instructions
- Boil water in a large pot and cook the halved peppers for 5 minutes, then cool them.
- In a large sauté pan, heat olive oil, add onion and garlic, and sauté until translucent.
- Add ground beef to the pan, season, and cook until browned, mixing with the veggies.
- Stir in brown rice and 1 cup of crushed tomatoes, simmer for 10 minutes, adjusting seasonings as needed.
- Spread some crushed tomatoes on the bottom of a baking dish and line with the peppers.
- Fill each pepper with the meat mixture and top with more crushed tomatoes and shredded cheese.
- Bake at 350°F for 30 minutes until the cheese melts and the peppers are heated through.
Nutrition Facts (estimated)
Servings
6
Calories
426
Total fat
23g
Total carbohydrates
35g
Total protein
22g
Sodium
262mg
Cholesterol
68mg
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