Thursday, August 25, 2016

healthier stuffed peppers


  • Servings: 6
  • 1/2 cup brown rice
  • 1 cup water
  • 1 pound lean ground beef
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 2 green bell peppers
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 1 (8 ounce) can natural tomato sauce
  • 1 tablespoon worcestershire sauce
  • salt and ground black pepper to taste
  • 1 (8 ounce) can natural tomato sauce
  • 1 teaspoon italian seasoning
  • 1/4 cup grated parmesan cheese, optional


    Preparation Time: 15 mins Cook Time: 1 hr 45 mins

    Ready Time: 2 hrs

  • preheat oven to 350 degrees f (175 degrees c).
  • bring brown rice and water to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  • cook and stir beef, garlic, and onion in a skillet over medium heat until meat is evenly browned and onion is softened, about 5 minutes.
  • remove and discard the tops, seeds, and membranes of the green, red, and yellow bell peppers. arrange peppers in a baking dish with the hollowed sides facing upward. slice the bottoms off the peppers if necessary so that they stand upright.
  • mix the browned beef, cooked rice, 1 can tomato sauce, worcestershire sauce, salt, and pepper in a bowl. spoon an equal amount of the mixture into each hollowed pepper. mix the remaining tomato sauce and italian seasoning in a bowl, and pour over the stuffed peppers.
  • bake in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender, about 1 hour. sprinkle the peppers with grated parmesan cheese after baking.

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