Directions

Ingredients

• 1 cup cooked brown rice
• 1 pound extra lean ground beef (96%), see shopping tip
• 1 cup onions, diced
• Salt and pepper, to taste
• 2 tablespoons Worcestershire sauce
• 2 tablespoons ketchup
• 1 tablespoon mustard (I used a spicy brown mustard)
• 1 tablespoon pickle relish
• ⅓ cup tomato sauce, can or jarred
• 3 tablespoons water
• 1 cup lite cheddar cheese, mozzarella or blend, shredded
• 4 large red bell peppers, yellow or orange (each about 3½ inches high and 3½ inches wide)

Directions

1. Cook rice and set aside. Cut off the top of 4 bell peppers about 1-inch down from top. Clean out seeds and membranes. Throw away the tops.

2. Preheat oven to 400 degrees.

3. In a large nonstick pan, brown ground beef and onions. Season beef with a little salt and pepper. Be sure to break up ground beef into small pieces as it cooks.

3. Stir in Worcestershire sauce, ketchup, mustard, pickle relish, tomato sauce and 3 tablespoons water. Mix well. Stir in ¾ cup shredded cheese and cooked rice. Mix well and continue to cook until heated through. Add 1-2 more tablespoons of water, if getting a little dry. Remove from heat.

5. Stuff each bell pepper with ground beef mixture, top each stuffed pepper with 1 tablespoon shredded cheese. Place each in a 9-inch baking dish. Pour 1 cup water in bottom of baking dish. Cover dish with foil and bake for 40-45 minutes. If peppers are not soft enough, cook about 5 minutes more.

6. Once cooked, cooled and wrapped, they freeze great!

Makes 4 servings. Each serving, 1 stuffed pepper

Nutrition Facts

• for 1 stuffed pepper
• 349 calories
• 12g fat
• 5g sat fat
• 78mg chol
• 32g prot
• 33g carbs
• 619mg sod
• 9g sugar
• SmartPoints value : 8
• SmartPoints value : 8
• I NEED 500 PEOPLE TO SAY (Yummy) PLEASE. THANKS

 

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