Stuffed Peppers
An American favorite, stuff these peppers with ground beef, onions and fresh herbs.
Yield: Serves 6
Ingredients
- 6 large red and/or green bell peppers
- 1 pound lean ground beef (can substitute chicken)
- 3/4 cup chopped red onion
- 4 large tomatoes, peeled and cut into wedges
- 1 cup uncooked rice
- 1/2 to 3/4 cup water
- 3 Tbs. beef soup base
- 1 Tbs. basil (fresh if possible)
- 1 tsp. thyme fresh if possible)
- 3/4 tsp. black pepper
- 1 cup shredded reduced-fat cheddar cheese
Instructions
- Cut a thin slice off the top of each pepper; remove seeds and membranes
- Chop tops of peppers; reserve 1/2 cup
- Immerse whole peppers in boiling water for 3 minutes; drain
- Brown meat, onions, and chopped pepper in large skillet; drain off fat
- Stir in remaining ingredients except cheese
- Bring to boiling; reduce heat and simmer, covered, for 25 to 30 minutes or until rice is tender, stirring occasionally
- Add additional water, if necessary, to prevent sticking
- Remove from heat and stir in 1/2 cup of the cheese
- Spoon mixture into pepper halves
- Place in a 2-quart shallow baking dish
- Bake at 375 degrees F, uncovered, about 15 minutes or until heated through
- Sprinkle with remaining cheese
- Let stand until melted
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