Stuffed Peppers

Enjoy your dinner with peppers that are stuffed with ground beef and baked to perfection. ...MORE + LESS -

4 large peppers (any colour)

1 lb (500 g) lean ground beef

2 tablespoons chopped onion

1 cup cooked rice

1 teaspoon salt

1 clove garlic, finely chopped

1 can (398 mL) tomato sauce

3/4 cup shredded mozzarella cheese

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1

Cut thin slice from stem end of each pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
2

In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
3

Heat oven to 350°F.
4

Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
5

Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

Lighter Stuffed Peppers: For 3 grams of fat and 190 calories per serving, substitute ground turkey breast for the ground beef; use reduced-fat cheese.