Good-For-You Stuffed Peppers
Revive an old-fashioned recipe with new-fashioned sensibilities and enjoy.
Ingredients
0.5 cup uncooked instant brown rice
1 0% extra lean ground beef
3 cups Prego® Lower Sodium Traditional Italian Sauce
6 medium green pepper
1 cup shredded fat free mozzarella cheese (about 4 ounces)
1 0% extra lean ground beef
3 cups Prego® Lower Sodium Traditional Italian Sauce
6 medium green pepper
1 cup shredded fat free mozzarella cheese (about 4 ounces)
Instructions
Cook the rice without salt or butter according to the package directions.
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir 2 cups of the sauce and the rice in the skillet.
Cut each pepper in half lengthwise. Discard the seeds and white membranes. Place the pepper shells in a 17 x 11-inch roasting pan.
Spoon the beef mixture into the pepper shells. Pour the remaining sauce over the filled peppers. Cover the dish.
Bake at 400° F. for 45 minutes or until the peppers are tender. Top with the cheese. Let stand for 5 minutes or until the cheese is melted.
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir 2 cups of the sauce and the rice in the skillet.
Cut each pepper in half lengthwise. Discard the seeds and white membranes. Place the pepper shells in a 17 x 11-inch roasting pan.
Spoon the beef mixture into the pepper shells. Pour the remaining sauce over the filled peppers. Cover the dish.
Bake at 400° F. for 45 minutes or until the peppers are tender. Top with the cheese. Let stand for 5 minutes or until the cheese is melted.
Good-For-You Stuffed Peppers
Revive an old-fashioned recipe with new-fashioned sensibilities and enjoy.
Directions
Print
Cook the rice without salt or butter according to the package directions.Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir 2 cups of the sauce and the rice in the skillet.Cut each pepper in half lengthwise. Discard the seeds and white membranes. Place the pepper shells in a 17 x 11-inch roasting pan.Spoon the beef mixture into the pepper shells. Pour the remaining sauce over the filled peppers. Cover the dish.Bake at 400° F. for 45 minutes or until the peppers are tender. Top with the cheese. Let stand for 5 minutes or until the cheese is melted.
Ingredients
0.5 cup uncooked instant brown rice1 0% extra lean ground beef3 cups Prego® Lower Sodium Traditional Italian Sauce6 medium green pepper1 cup shredded fat free mozzarella cheese (about 4 ounces)
Linguine with Creamy Alfredo Sauce
You can really taste the garlic and Parmes...
Delicious Ham and Potato Soup
An easy and irresistible potato soup recip...
Spider Web Cupcakes
These delectable cupcakes are an easy way ...
Chicken Broccoli Alfredo Bake
Our Alfredo sauce brings creamy deliciousn...