Name: Beef and rice stuffed peppers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 serving
Ingredients: 1 1/2 green bell peppers, halved lengthwise, seeds and membranes removed; 6 oz 93% lean ground beef; 1 1/2 tbsp white rice; 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 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp shredded part-skim mozzarella cheese; 1/3 cup water

Instructions

Prep 20 min · Cook 35 min

Preheat the oven to 375°F. Place the bell pepper halves in a baking dish cut-side up. In a small pot, bring about half the water to a boil, add the rice, cover, and simmer for 15 minutes. Remove from the heat and let the rice rest for 5 minutes.
While the rice cooks, heat a nonstick skillet over medium-high heat. Add the ground beef and onion. Cook for 6 minutes, breaking the meat up with a spoon, until the beef is browned and the onion is translucent. Done when browned throughout, 160°F.
Stir in the garlic, italian seasoning, half the salt, and the black pepper. Cook for 1 minute until fragrant. Stir in the tomato sauce and the red wine vinegar. Simmer for 3 minutes to combine the flavors, then stir in the cooked rice.
Spoon the beef and rice mixture into the pepper halves. Sprinkle the remaining salt over the filling. Pour the remaining water into the bottom of the dish to help the peppers steam. Cover the dish tightly with foil and bake for 30 minutes until the peppers are tender. Done when a knife slides easily into the pepper.
Remove the foil and sprinkle the mozzarella over the peppers. Bake for 5 minutes more until the cheese is melted and bubbling.

Nutrition

Ingredients

Instructions

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