Ingredients
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2 large green Bell Peppers
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3⁄4 pound ground Sirloin Steak
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1⁄4 cup chopped Onion
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1 teaspoon dried Italian Seasoning
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1⁄4 teaspoon Salt
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1⁄4 teaspoon Black Pepper
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1 (8.8-ounce) package precooked whole-grain Brown Rice
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1 cup tomato-basil Pasta Sauce
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1 cup shredded part-skim Mozzarella Cheese
Directions
Beef and rice seasoned with herbs and a robust pasta sauce fill these tender, flavorful peppers. If you don’t have dried Italian seasoning, use 1⁄2 teaspoon dried basil and 1⁄2 teaspoon dried oregano. Make sure the bell peppers are 10 ounces or larger so the beef stuffing will fit.
Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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Fill bell pepper halves with beef mixture; sprinkle evenly with cheese. Microwave at high 2 to 3 minutes or until cheese melts. |
