Fit Stuffed Peppers

By hicksofmarvin

Ingredients

• 1 1/2 cups brown rice, cooked
• 12 ounces lean (93%) ground beef (lean ground turkey is also good)
• 3 cloves garlic, minced
• 1 small onion, chopped
• salt and pepper, to taste
• 4 bell peppers (any color – I used green from my garden)
• 2 teaspoons Worcestershire sauce
• 2 (8 ounce) cans tomato sauce
• 1 teaspoon Italian seasoning
• 2 tablespoons part skim mozzarella cheese

Details

Adapted from lattesandleggings.files.wordpress.com

Preparation

Step 1

Preheat oven to 350 degrees F.

Heat a skillet over medium heat. Add beef, onion, and garlic. Season with salt and pepper. Cook and stir beef mixture until meat is evenly browned and onion is softened, about 5-7 minutes.

Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish (I used a round Corningware dish with tall sides and it worked perfectly) with the hollowed sides facing upward. (You may have to slice a little off the bottoms of the peppers to help them stand upright. Just don’t cut too far up the pepper that you end up with a hole in the bottom.)

Mix the browned beef, cooked rice, Worcertershire sauce, and 1 can tomato sauce (I did this right in the skillet). Add salt and pepper if needed. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining can of tomato sauce with the Italian seasoning in a small bowl (or right in the can if you’re careful not to spill everywhere) and pour over the stuffed peppers.

Bake in the preheated oven, basting with the sauce every 15-20 minutes, until the peppers are tender, about 1 hour. Sprinkle the peppers with grated mozzarella cheese after baking.