This is a healthy and quick recipe for bell peppers that are stuffed with beef and rice that gives a bit of variety to the standard dinner time meals.
4 large green bell peppers
2/4 lb of extra lean ground beef
7 oz box of Spanish rice mix
14 oz can of small diced Italian style tomatoes
½ cup onion, chopped
2 garlic cloves, minced
2 tsps of olive oil
8 oz can of Italian style tomato sauce
Salt and pepper to taste
Cut off the tops of the bell peppers and throw away the core and seeds.
Take the tops you just cut off and dice enough of the pepper to equal about ¼ of a cup.
Stand the peppers upright in an 8 inch by 8 inch microwave safe dish.
Add 2 tbsp of water, covering tightly with plastic wrap, and microwave for 3 to 5 minutes until the peppers soften.
Move the peppers on to a plate and pour out the water.
Put the onion, garlic, diced pepper, and oil in the dish and mix until the peppers are completely coated and microwave 3 to 5 minutes until they are soft.
Stir in the beef and microwave for 2 to 3 minute, stirring each minute, until the beef is browned around the edges. Stir in the rice (without the seasoning pack packet) and microwave 2 to 3 minutes.
Stir in the seasoning packet, the diced tomatoes (juice also), and 1 cup of water.
Tightly cover with plastic wrap and microwave 15 to 18 minutes, until the rice is tender.
Stuff the bell peppers with the meat and rice mixture with the tops mounding.
Put the peppers back in the dish and pour the tomato sauce over the tops. Microwave uncovered for 2 to 3 minutes, until the tomato sauce is hot.
Makes 6 servings. (But serve one stuffed bell pepper to each person, so really 4 servings.)
7 grams of fat
2 grams of saturated fat
17 grams of protein
36 grams of carbs
4 grams of fiber
921 milligrams of sodium