Teriyaki Beef Stuffed Peppers (Cooking for 2)

By kelsa94

Ingredients

• 1/2cup1/2 cup uncooked Minute™ white rice
• 1/2cup1/2 cup Progresso™ beef flavored broth (from 32-oz carton)
• 2large2 large red bell peppers
• 1/2lb1/2 lb lean (at least 80%) ground beef
• 22 green onions, thinly sliced on the bias, white and green parts separated
• 1/2cup1/2 cup shredded carrots
• 3tablespoons3 tablespoons packed brown sugar
• 2tablespoons2 tablespoons soy sauce
• 1tablespoon1 tablespoon chile garlic sauce
• 1/2teaspoon1/2 teaspoon ground ginger
• 1/2cup1/2 cup shredded mozzarella cheese (2 oz)

Details

Servings 2
Preparation time 25mins
Cooking time 70mins
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.

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.

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.