stuffed peppers recipe

 

·         2 medium ball peppers

·         1 olive oil

·         1 garlic

·         1/4 medium yellow onion

·         5 oz ground lean beef

·         salt and black pepper

·         1 tbsp parsley

·         4 oz brown rice cooked

·         3 oz tomato sauce

·         2 oz diced tomatoes

·         1/2 tsp italian seasoning

·         1 oz grated low fat mozzarella

Start by cooking rice according to package instructions.

Preheat oven to 350, trim about 1/4-inch from tops of bell peppers and then remove stems, ribs and seeds. Fill a baking dish with about 1/2-inch of water.

Place peppers upside down in water, cover with foil and bake 15 minutes.

Meanwhile heat olive oil in a large non-stick skillet over-medium high heat. Add onion and saute 3 - 4 minutes. Move onions to one far side of the skillet. Add beef , season with salt and pepper then let sear until browned on bottom, about 3 minutes.

Break up beef and toss with onions and continue to cook 2 minutes, add garlic and cook until beef is cooked through, about 1 minute longer. Remove from heat, drain off excess fat.

Stir in tomatoes, tomato sauce , cooked rice, parsley, Italian seasoning and season with salt and pepper to taste.

Turn peppers upright, sprinkle inside peppers lightly with salt and fill with beef filling. sprinkle with cheese . Cover with foil and continue to bake 15 minutes.

Sprinkle with parsley and serve warm.