- 6
Ingredients
- 1/2 cup uncooked quick-cooking brown rice
- 1 pound extra lean ground beef
- 3 cups Prego® Heart Smart Traditional Italian Sauce
- 6 medium green peppers
- 4 ounces shredded fat-free mozzarella cheese (about 1 cup)
Preparation
Step 1
[ADD] this recipe to your recipe box [SHARE] it with a friend [Print] this recipe
1/2 cup uncooked quick-cooking brown rice
1 pound extra lean ground beef
3 cups Prego® Heart Smart Traditional Italian Sauce
6 medium green peppers
4 ounces shredded fat-free mozzarella cheese (about 1 cup)
1. Cook the rice without salt or butter according to the package directions.
2. Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir 2 cups of the sauce and the rice in the skillet.
3. Cut each pepper in half lengthwise. Discard the seeds and white membranes. Place the pepper shells in a 17 x 11-inch roasting pan.
4. Spoon the beef mixture into the pepper shells. Pour the remaining sauce over the filled peppers. Cover the dish.
5. Bake at 400° F. for 45 minutes or until the peppers are tender. Top with the cheese. Let stand for 5 minutes or until the cheese is melted.
Serving Suggestion: Serve with a salad of
romaine lettuce and cherry tomatoes drizzled with lowfat balsamic vinaigrette