Lighter Stuffed Bell Peppers |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Cooking Light-feel free to use your favorite color of peppers. To keep it light and add even more flavor, substitute turkey Italian sausage. I haven't made this version yet, but I would probably top with some additional parmesan after uncovering. Ingredients:
1 (3 1/2 ounce) bag boil-in-the-bag rice |
4 medium red bell peppers |
3/4 lb ground sirloin |
1 cup onion, chopped |
1/2 cup fresh parsley, chopped |
1 teaspoon paprika |
1/2 teaspoon salt |
1/8 teaspoon allspice |
2 cups marinara sauce, recommended is classico tomato-basil or homemade |
1/2 cup parmesan cheese, grated |
1/2 cup dry red wine |
Directions:
1. Preheat oven to 450.
2. Cook rice according to pkg. Set aside.
3. While rice cooks, cut tops off bell peppers; reserve tops. Discard seeds and membranes. Place peppers, cut side down in an 8 square microwave safe baking dish; cover with plastic wrap. Microwave at HIGH 2 min or til crisp-tender.
4. Heat a large nonstick skillet over med-high heat. Add beef and next 5 ingredients; cook 4 min or til beef is lightly browned, stirring to crumble. Remove from heat. Add rice, 1/2 c pasta sauce, and cheese to beef mixture, stirring to combine.
5. While beef cooks, combine 1 1/2 c pasta sauce and wine to a boil in a small saucepan.
6. Spoon about 3/4 c beef mixture into each pepper. Place peppers in a 2 quart baking dish coated with cooking spray; add sauce mixture then cover with foil.
7. Bake at 450 for 20 minute Uncover; bake 5 more min or til lightly browned. Garnish with pepper tops if desired.
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