Stuffed Peppers - 1

Hi all!  This is a recipe we had this past weekend that was modified considerably from the Internet version found on Food.com.  For those of you who don’t know, Food.com is a great resource for free recipes on the Web.

For this recipe I swapped out white rice for brown rice and increased the cooking time for the rice/meat mixture.  Plus I used diced tomatoes and herbs for the diced tomatoes, just to add a little more seasoning.  I also grated about 6 oz. of cheddar cheese so I had some to pile on top of the sweet peppers as a melted topping, as well as the 4 oz. to mix into the rice/meat mixture.

We served these with medium salsa and fat free sour cream.  I hope you enjoy them as much as we did! 🙂

Stuffed Sweet Peppers

6 large green peppers
1 lb. lean ground beef
1 can (16 oz.) diced tomatoes with herbs
1/2 c. long grain brown rice
1 c. water
1 tsp. salt
1 tsp. Worcestershire Sauce
dash pepper (opt.)
6 oz. shredded cheddar cheese (about 1 1/2 c.)

Cut tops off peppers.  Save tops and discard insides.  Finely chop top edges until you have about 1/4 c. green pepper.  Set aside and discard rest of tops (or use for something else).

Place the emptied out peppers in a pot of boiling water to cover.  Boil, uncovered, for 5 minutes.  Drain upside down.

Brown ground beef.  Add onions and saute with the 1/4 c. finely chopped green pepper.  Drain off fat.  Add diced tomatoes, brown rice, water, salt, Worcestershire sauce, and dash of pepper.

Cover and cook for 40-45 minutes, or until rice is tender.  Stir in 1 c. (4 oz.) grated cheese.  Fill peppers.  Top with grated cheese.

Place in a 2″ x 9″ x 13″ dish and cover with aluminum foil (or place in a deep covered baking dish).  Bake at 350 F for 30 minutes.  Remove foil and serve.

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