Name: Beef and rice stuffed peppers
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz 93% lean ground beef; 1/4 cup jasmine rice; 1 1/2 red bell peppers, tops removed and seeded; 1/4 medium yellow onion, finely diced; 2 cloves garlic, minced; 1/3 cup canned tomato sauce; 1 tsp canola oil; 1 tsp dried basil; 1/2 tsp salt; 1/2 tsp black pepper; 2/3 cup water; 1 tsp red wine vinegar

Instructions

Prep 20 min · Cook 25 min

Combine the rice and 1/4 cup of the water in a small pot. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes, then remove from heat and let rest for 5 minutes.
Chop the pepper tops, discarding the stems. If the peppers don't stand upright, take a very thin slice off the bottom of each without cutting through to the inside. Sprinkle half the salt and half the pepper inside the peppers.
Heat the oil in a 10-inch skillet over medium heat. Add the beef, onion, garlic, and chopped pepper tops. Cook while breaking up the meat until the beef is browned and the vegetables are soft. Stir in the dried basil and the remaining salt and pepper.
In a bowl, mix the cooked rice with the beef mixture and 1 tablespoon of the tomato sauce. Pack the mixture tightly into the peppers. If any filling remains, set it aside to add to the sauce.
Wipe out the skillet. Pour the remaining tomato sauce, the vinegar, and the rest of the water into the skillet. Place the stuffed peppers upright in the sauce. Cover and simmer over medium-low heat for 25 minutes, spooning sauce over the peppers twice during cooking. Done when peppers are easily pierced with a knife, 160°F.
Uncover the skillet and simmer for 5 minutes to thicken the sauce. Place the peppers on a plate and spoon the pan sauce over the top.

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Instructions

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