Teriyaki Beef Stuffed Peppers (Cooking for 2)

By á-4084

Ingredients

• 1/2 cup uncooked Minute™ white rice
• 1/2 cup Progresso™ beef flavored broth (from 32-oz carton)
• 2 large red bell peppers
• 1/2 lb lean (at least 80%) ground beef
• 2 green onions, thinly sliced on the bias, white and green parts separated
• 1/2 cup shredded carrots
• 3 tablespoons packed brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon chile garlic sauce
• 1/2 teaspoon ground ginger
• 1/2 cup shredded mozzarella cheese (2 oz)

Details

Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 425°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In medium bowl, mix rice and broth. Cut each bell pepper in half vertically. Remove seeds and membranes; place cut side up in baking dish.
2
In 10-inch nonstick skillet, cook beef, green onion whites and shredded carrots over medium heat 8 to 9 minutes, stirring occasionally, until beef is deep brown and vegetables soften. Stir in brown sugar, soy sauce, chile garlic sauce and ginger; cook 1 to 2 minutes longer or until sauce is absorbed. Stir beef mixture into rice mixture. Stir in cheese.
3
Divide beef mixture evenly among bell peppers in baking dish. Cover tightly with foil. Bake 45 to 50 minutes or until bell peppers and rice are tender; top with green onion greens.