Stuffed Beefaroni Bell Peppers |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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An interesting twist on the usual stuffed green pepper...just DONT use frozen bell pepper, use FRESH...Serve with a nice tossed salad to round out the meal! Ingredients:
4 large green bell peppers, hollowed out |
1/4 medium yellow onion, chopped |
1 garlic clove, minced (i like 1 tbsp. of the jarred variety for real garlicky flavour!) |
1 -2 tablespoon olive oil |
2 (15 ounce) cans macaroni, with beef (chef boyardee beefaroni) |
1 (8 ounce) can low-sodium tomatoes, cut up |
1 teaspoon dried oregano |
1 (4 ounce) package mozzarella cheese, shredded (part skim mozzarella is also nice!) |
Directions:
1. Preheat oven to 400°F.
2. Place hollowed out green peppers in a pot of boiling water, completely covering them, and cook 5 min; drain and set aside.
3. In a skillet, saute the onion and garlic in the oil; Add the Beefaroni, tomatoes and oregano and simmer on low for 10 minutes, stirring often.
4. Stuff the peppers with the beefaroni mixture and place the peppers in a square baking dish.
5. Top the peppers with the mozzarella cheese and bake in the preheated 400°F oven for 15 minute.
6. Variation: Any other part-skim shredded cheese would be flavourful, too!
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