Name: Beef and rice stuffed peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 2 tbsp jasmine rice; 3 tbsp water; 2 1/2 medium green bell peppers, halved lengthwise and seeded; 6 oz 93% lean ground beef; 1/4 medium yellow onion, diced; 2 cloves garlic, minced; 1/3 cup canned tomato sauce; 3/4 tsp red wine vinegar; 1 1/2 tsp Italian seasoning; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp canola oil

Instructions

Prep 20 min · Cook 30 min

Preheat the oven to 375°F. In a small pot, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let it rest, covered, for 5 minutes.
Place the pepper halves in a baking dish, cut-side up. Pour a splash of water into the bottom of the dish and cover tightly with foil. Bake for 10 minutes to soften slightly.
While the peppers and rice cook, heat the oil in a skillet over medium-high heat. Add the ground beef and onion. Cook, breaking the meat apart, for 6 to 8 minutes until the beef is browned and the onion is translucent. Done when browned and opaque, 160°F.
Stir in the garlic, Italian seasoning, salt, pepper, vinegar, and half the tomato sauce. Cook for 2 minutes. Remove from the heat and stir in the cooked rice.
Divide the beef and rice mixture evenly among the pepper halves, mounding the filling slightly. Top with the remaining tomato sauce. Bake uncovered for 20 minutes until the peppers are tender.

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Ingredients

Instructions

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