Stuffed Peppers with Beef |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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adapted from CE Aug/Sept 09 Ingredients:
140 g (1/4 cup) wild(127166) or brown rice mix |
1 tsp extra virgin olive oil |
200 g (1 cup) onions, chopped |
4 cloves garlic, chopped |
400 lean beef |
200 g (1/3 cup) tomato juice |
1/4 tsp italian seasoning |
250 g (12 grape) tomatoes, halved |
1/8 tsp ground black pepper |
1300 g (5 big) red or yellow bell peppers, cut in half |
150 g goat cheese |
Directions:
1. Preheat oven to 400 F
2. Cook rice (2 cups water for .5 cup rice)
3. Meanwhile, pan-brown beef. In another skillet, add oil and onions to a large saute pan over medium-high heat. Saute onions for 2 minutes, then add garlic and saute for 1 more minute. Drain fat from beef and add to onion mixture, add tomato juice and seasoning. Cook until meat is cooked through, about 10 minutes. Add tomatoes and black pepper, and cook, covered, for 5 minutes.
4. Cut peppers in half, make sure halves can stand flat on the cutting board without tipping over,
5. Drain rice and add to beef mixture. In a glass dish, stand bell peppers and fill with mixture, sprinkle with cheese and cover with tops. Bake for 15 minutes.
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