This healthy stuffed peppers recipe uses an assortment of colored peppers lean ground beef brown rice fresh onion garlic and natural tomato sauce So colorful and healthy
Prep Time
2 hrs
Dificult
Medium
Servings
6
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C).
Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low
cover
and simmer until rice is tender and liquid is absorbed
45 to 50 minutes.
Meanwhile
warm a large skillet over medium heat. Add beef
onion
and garlic to the hot skillet; cook and stir until meat is evenly browned and onion is softened
about 5 minutes. Set aside.
Remove and discard tops
seeds
and membranes of green
red
and yellow bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms off peppers if necessary so that they stand upright.
Mix browned beef
cooked rice
1 can tomato sauce
Worcestershire sauce
salt
and pepper in a bowl. Spoon mixture into each hollowed pepper. Mix remaining tomato sauce with Italian seasoning in a bowl; pour over peppers.
Bake in the preheated oven
basting with sauce every 15 minutes
until peppers are tender
about 1 hour. Sprinkle peppers with grated Parmesan cheese; serve warm.
Editor's Note:
This recipe is a healthier version of Sausage and Rice Stuffed Peppers.
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