Recipe: Stuffed Peppers

I made this healthy version of Stuffed Peppers because Tony loves them. Served with a salad, this was a pretty hearty meal. Tony enjoyed these a lot more than I did but overall, I can't complain....plus, they are super easy to make.

(The cheese was the best part!)

Stuffed Peppers

2 large green bell peppers (about 10 ounces each)

3/4 lb ground sirloin

1/4 c. chopped onion

1 tsp dried Italian seasoning

1/4 tsp salt

1/4 tsp black pepper

1 (8.8 - ounce) package precooked whole-grain brown rice (such as Uncle Ben's)

1 cup tomato-basil pasta sauce (such as Classico)

1 cup shredded part-skim mozzarella cheese

1. Cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves, cut sides up, in an 11 x 7-inch baking dish. Microwave at HIGH 6 to 7 minutes or until tender. (*We cooked these in the oven to soften, not the microwave.)

2. While bell peppers cook, heat a large nonstick skillet over medium-high heat. Cook beef and onion until browned, stirring to crumble beef. Drain, if necessary; return to pan. Stir in dried Italian seasoning, salt, black pepper, brown rice, and pasta sauce. Cook 1 to 2 minutes or until warm, stirring occasionally.

3. Fill bell pepper halves with beef mixture; sprinkle evenly with cheese. Microwave at HIGH 2 to 3 minutes or until cheese melts. (*Again, we finished these off in the oven, not the microwave.) YIELD: 4 servings

Per Serving: Cal 312; Fat 9.8g, Pro 27.4g; Carb 29.9g; Fib 4.1g

Original Collector: Me

Tuesday, July 14, 2009