Good-For-You Stuffed Peppers
Revive an old-fashioned recipe with new-fashioned sensibilities and enjoy.
Ingredients
0.5 cup uncooked instant brown rice
1 0% extra lean ground beef
3 cups Prego® Lower Sodium Traditional Italian Sauce
6 medium green pepper
1 cup shredded fat free mozzarella cheese (about 4 ounces)
1 0% extra lean ground beef
3 cups Prego® Lower Sodium Traditional Italian Sauce
6 medium green pepper
1 cup shredded fat free mozzarella cheese (about 4 ounces)
Instructions
Cook the rice without salt or butter according to the package directions.
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir 2 cups of the sauce and the rice in the skillet.
Cut each pepper in half lengthwise. Discard the seeds and white membranes. Place the pepper shells in a 17 x 11-inch roasting pan.
Spoon the beef mixture into the pepper shells. Pour the remaining sauce over the filled peppers. Cover the dish.
Bake at 400° F. for 45 minutes or until the peppers are tender. Top with the cheese. Let stand for 5 minutes or until the cheese is melted.
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir 2 cups of the sauce and the rice in the skillet.
Cut each pepper in half lengthwise. Discard the seeds and white membranes. Place the pepper shells in a 17 x 11-inch roasting pan.
Spoon the beef mixture into the pepper shells. Pour the remaining sauce over the filled peppers. Cover the dish.
Bake at 400° F. for 45 minutes or until the peppers are tender. Top with the cheese. Let stand for 5 minutes or until the cheese is melted.
Good-For-You Stuffed Peppers
Revive an old-fashioned recipe with new-fashioned sensibilities and enjoy.
Directions
Print
Cook the rice without salt or butter according to the package directions.
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir 2 cups of the sauce and the rice in the skillet.
Cut each pepper in half lengthwise. Discard the seeds and white membranes. Place the pepper shells in a 17 x 11-inch roasting pan.
Spoon the beef mixture into the pepper shells. Pour the remaining sauce over the filled peppers. Cover the dish.
Bake at 400° F. for 45 minutes or until the peppers are tender. Top with the cheese. Let stand for 5 minutes or until the cheese is melted.
Ingredients
0.5 cup uncooked instant brown rice
1 0% extra lean ground beef
3 cups Prego® Lower Sodium Traditional Italian Sauce
6 medium green pepper
1 cup shredded fat free mozzarella cheese (about 4 ounces)
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