Herb-Stuffed Red Peppers
TOTAL TIME: Prep: 25 min. Bake: 35 min.
YIELD: 2 servings.
“We love to cook and experiment with new dishes,” writes Brenda Joyner of Pateros, Washington. “We found this recipe online but were missing a few of the ingredients, so we improvised. We like the results.”
Ingredients
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2 large sweet red peppers
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2 tablespoons water
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1/2 pound ground beef
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1/2 cup chopped onion
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1-1/2 cups cooked brown rice
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1 tablespoon dried parsley flakes
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3/4 teaspoon salt
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1/8 to 1/4 teaspoon cayenne pepper
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1/8 teaspoon ground allspice
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1 can (8 ounces) tomato sauce
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1/4 cup chicken broth
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2 teaspoons balsamic vinegar
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1-1/2 teaspoons dried basil
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4 tablespoons grated Parmesan or Romano cheese, divided
Directions
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1.
Preheat oven to 350°. Cut tops off peppers; remove seeds. Place peppers and water in a microwave-safe bowl. Cover and microwave until crisp-tender, 2-3 minutes; set aside.
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2.
In a small skillet, cook beef and onion over medium heat until meat is no longer pink, 4-6 minutes, breaking into crumbles; drain. Remove from the heat; stir in the rice, parsley, salt, cayenne and allspice.
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3.
In a small saucepan, bring tomato sauce and broth to a boil. Stir in the vinegar, basil and 3 tablespoons Parmesan cheese; stir about 1/2 cup sauce into rice mixture. Spoon into peppers. Place in a greased shallow 1-qt. baking dish.
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4.
Cover and bake at 30 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, until peppers are tender, 5-10 minutes. Serve with remaining sauce.
Nutrition Facts
1 stuffed pepper: 540 calories, 19g fat (7g saturated fat), 79mg cholesterol, 1789mg sodium, 62g carbohydrate (12g sugars, 9g fiber), 31g protein.
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