Oxmoor House
Prep Time
4 Mins
Cook Time
10 Mins
Yield
4 servings (serving size: 1/2 pepper)

Beef and rice seasoned with herbs and a robust pasta sauce fill these tender, flavorful peppers. If you don't have dried Italian seasoning, use 1/2 teaspoon dried basil and 1/2 teaspoon dried oregano. Make sure the bell peppers are 10 ounces or larger so the beef stuffing will fit.

How to Make It

Step 1

Cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves, cut sides up, in an 11 x 7–inch baking dish. Microwave at HIGH 6 to 7 minutes or until tender.

Step 2

While bell peppers cook, heat a large nonstick skillet over medium-high heat. Cook beef and onion until browned, stirring to crumble beef. Drain, if necessary; return to pan. Stir in dried Italian seasoning, salt, black pepper, brown rice, and pasta sauce. Cook 1 to 2 minutes or until warm, stirring occasionally.

Step 3

Fill bell pepper halves with beef mixture; sprinkle evenly with cheese. Microwave at HIGH 2 to 3 minutes or until cheese melts.

Step 4

Choice ingredient

Step 5

Microwaveable precooked rice, such as whole-grain brown, long-grain white, jasmine, or basmati, is a great shortcut instead of cooking rice from scratch. Precooked rice can be used as a stuffing, stirred into soups, or served as a healthy ninety-second side. It comes in an assortment of flavors, but be sure to look at each one's nutrition label—some seasoned varieties can be high in sodium.

Cooking Light Fresh Food Fast Weeknight Meals

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