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Stuffed Peppers


4 SERVINGS

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INGREDIENTS


Bell peppers

  • 4 large (any color)

Cooking spray

Onion

  • ½ cup, chopped

Garlic

  • 1 tsp, minced

Brown rice

  • 1 cup, cooked

Tomato sauce

  • 2 cups, divided

Parmesan cheese

  • ½ cup, fat-free, shredded, divided

Large egg

  • 1 egg, lightly beaten

Ground beef, buffalo, or turkey (lean)

  • 1 lb

PREPARATION


Preheat oven to 400 degrees. Cut bell peppers in half lengthwise; discard seeds and membranes, leaving the stems intact. Place on a foil-lined baking sheet or broiler pan, cut sides up.

Heat a large non-stick skillet over medium-heat. Coat with cooking spray. Add onion and garlic to pan; sauté five minutes or until onion is lightly browned. Remove from heat and let cool.

Combine onion and garlic with rice, 1 cup tomato sauce, 1/4 cup cheese, egg and ground meat in a large bowl, stirring until blended. Spoon 1/2 cup of mixture into each pepper half. Spoon remaining tomato sauce over peppers. Cover with foil and bake for 45 minutes. Uncover and sprinkle with remaining cheese; bake three minutes or until cheese melts.

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