6 servings
Stuffed Peppers
DinnerIngredients
900 g Peppers (sweet, red, raw)
450 g Beef (ground, lean, raw)
3/4 cup Rice (white, long-grain, regular, raw, enriched)
1 cup Tomatoes (canned, red, ripe, diced)
1 cup Tomato products (canned, sauce)
1/2 cup, sliced Onions (raw)
2 clove Garlic (raw)
113 g Cheese (cheddar)
1 tsp, leaves Spices (oregano, dried)
1 tsp Salt (table)
1/2 × 5 ml whole Spices (pepper, black)
Instructions
1
Cook the rice according to package directions. Set aside.
2
Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
3
In a skillet, cook the onion and garlic in a splash of oil for 3 minutes. Add the ground beef and cook until browned, about 7 minutes. Drain excess fat.
4
Stir in the cooked rice, diced tomatoes, oregano, salt, and pepper. Mix well.
5
Spoon the filling into each pepper. Place upright in a baking dish. Pour the tomato sauce over and around the peppers.
6
Cover with foil and bake 35 minutes. Remove foil, top each pepper with shredded cheddar, and bake 10 minutes more until the cheese is melted and peppers are tender.
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