Italian Stuffed Bell Peppers |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is another Kraft recipe that I've tweaked to our liking. This recipe has chopped zucchini, which I didn't see in any of the other stuffed pepper recipes. These also freeze very well and are even better the 2nd day. Ingredients:
2 cups water, divided |
1 1/2 cups minute brown rice, uncooked |
1 lb ground sirloin |
1 small zucchini, chopped |
1 teaspoon italian seasoning |
1 1/2 cups reduced-fat spaghetti sauce, divided |
1 1/2 cups mozzarella cheese, divided |
3 large bell peppers (green, yellow or red) |
Directions:
1. Preheat oven to 375 degrees.
2. Bring 1 1/2 cups of the water to boil in a medium saucepan. Add rice; cover and simmer 5 minutes. Remove from heat; let stand 5 minutes.
3. Meanwhile, brown ground sirloin and Italian seasoning.
4. Once meat is browned, add in chopped zucchini, 1 cup of spaghetti sauce, 1 cup of cheese, and the cooked rice. Stir well.
5. Clean and cut peppers in half, removing seeds. Place into a 9 x 13 baking dish.
6. Spoon the meat mixture into peppers.
7. Top with the remaining 1/2 cup spaghetti sauce and 1/2 cup cheese.
8. Add 1/2 cup water to the bottom of the dish, cover with foil. Bake 30 minutes.
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