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Almost Stuffed Peppers Recipe

For a quick way to enjoy an old favorite, stir up Jan Roat's stuffed green pepper makings in a skillet. "This easy one-pan meal is requested so often I even make it when I'm not in a hurry," notes the active Red Lodge, Montana cook.

This recipe is:

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Almost Stuffed Peppers Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

5 20 25

Ingredients

1 pound ground beef
2 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 large green pepper, cut into 1/4-inch slices
1 medium onion, thinly sliced
1-1/2 teaspoons salt
1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
1-1/2 cups uncooked instant rice

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Remove; set aside and keep warm.
In the same skillet, combine the water, tomatoes, green pepper, onion and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender. Stir in rice; cover and remove from the heat. Let stand for 5 minutes. Stir in beef; return to the heat and cook until heated through. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 cup) equals 240 calories, 7 g fat (3 g saturated fat), 37 mg cholesterol, 140 mg sodium, 27 g carbohydrate, 3 g fiber, 16 g protein.

Originally published as Almost Stuffed Peppers in Quick Cooking July/August 1998, p63