Recipes

Stuffed green peppers have always been good for you, but this version is new and improved. The key is the extra-lean ground beef and just a sprinkling of cheddar cheese.

Prep: 35 minutes

Makes: 4 servings

 

Ingredients:

4 small green sweet peppers
Salt (optional)
12 ounces extra-lean ground beef
1⁄3 cup chopped onion (1 small)
1 cup water
1⁄3 cup long grain rice
1 tablespoon Worcestershire sauce
1 tablespoon snipped fresh basil or oregano or 1⁄2 teaspoon dried basil or oregano, crushed
1⁄4 teaspoon salt
1⁄4 teaspoon black pepper
2 medium tomatoes, peeled and chopped
1⁄4 cup shredded cheddar or Monterey Jack cheese (1 ounce)

 

Instructions:

Cut tops off sweet peppers; remove seeds and membranes. Immerse sweet peppers in boiling water for 3 minutes. If desired, sprinkle insides with salt. Invert on paper towels to drain well.

In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Stir in the water, uncooked rice, Worcestershire sauce, dried basil or oregano (if using), the 1⁄4 teaspoon salt, and the black pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 to 18 minutes or until rice is tender. Stir in tomatoes and the fresh herb (if using).

Spoon meat mixture into sweet peppers. Place in a 2-quart square baking dish along with any remaining meat mixture. Bake, uncovered, in a 375° oven for 15 to 20 minutes or until heated through. Sprinkle with cheese. Let stand about 2 minutes or until cheese is melted.

 

Hints:

Nutrition Facts per serving: 264 cal., 11 g total fat (5 g sat. fat), 61 mg chol., 278 mg sodium, 22 g carbo., 3 g fiber, 19 g pro.
Daily Values: 18% vit. A, 110% vit. C, 7% calcium, 18% iron
Exchanges: 2 Vegetable, 1 Starch, 21⁄2 Meat

 

View All Recipes