Serving
4
Prep Time
15
Total Time
55
Notes
For 3 grams of fat and 190 calories per serving, substitute ground turkey breast for the ground beef; use reduced-fat cheese. Substitute 1 package (12 oz) frozen veggie crumbles, thawed, for the ground beef; omit onion. Omit step 2. In 10-inch nonstick skillet, cook veggie crumbles, rice, salt, garlic and 1 cup of the tomato sauce over medium heat, stirring occasionally, until hot. Continue as directed.
Ingredients
4 large bell peppers (any color)
1 lb lean (at least 80﹪) ground beef
2 tablespoons chopped onion
1 cup cooked rice
1 teaspoon salt
1 clove garlic, finely chopped
1 can (15 oz) Muir Glen™ organic tomato sauce
3/4 cup shredded mozzarella cheese (3 oz)
Directions
1 Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
2 In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
3 Heat oven to 350°F.
4 Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
5 Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
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