Stuffed Peppers

Stuffed Peppers
Servings: 4 Prep 40 mins Bake 350°F 35 mins to 40 mins

Ingredients

  • 4 medium-size sweet peppers (any color), tops cut off, seeded and hollowed out
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon ground cumin
  • 1/2 pound ground beef
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon black pepper
  • 2 tablespoons ketchup
  • 1/2 teaspoon prepared horseradish
  • 1/2 teaspoon salt (optional)
  • 1 1/2 cups cooked white rice
  • 1 cup shredded Cheddar cheese (about 4 ounces)
  • 2 tablespoons chopped parsley

Make It

1. Preheat oven to 350 degrees F.

2. Cook peppers in large pot of simmering water for 8 minutes or until peppers are tender. Drain; cool under running cold water. Drain, upside down, on paper toweling.

3. Heat oil in a large skillet over medium heat. Add onion and garlic; cook for 5 minutes or until onion is softened. Stir in cumin; cook for 2 minutes. Add beef, breaking up with a wooden spoon; cook for 5 minutes. Add tomato sauce, Worcestershire sauce, black pepper, ketchup, horseradish and salt, if using. Cook for 6 minutes. Remove from heat. Stir in cooked rice and Cheddar cheese. Spoon into green pepper shells, dividing equally. Top with parsley. Place the peppers in a 9 x 9 x 2-inch baking pan.

4. Bake in the preheated 350 degree F oven for 35 to 40 minutes or until the filling is hot. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 416, Fat, total (g): 21, chol. (mg): 67, carb. (g): 37, pro. (g): 22, sodium (mg): 752, Percent Daily Values are based on a 2,000 calorie diet.