Stuffed Peppers

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Spiced beef and rice fill these tender, flavorful peppers. Bringing the sauce to a boil before adding it to the dish cuts down on the overall cook time of this 45-minute recipe.

Yield: 4 servings (serving size: 1 stuffed pepper and 1/3 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 347
  • Calories from fat: 20%
  • Fat: 7.9g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 26.6g
  • Carbohydrate: 39.9g
  • Fiber: 4.6g
  • Cholesterol: 55mg
  • Iron: 4.1mg
  • Sodium: 747mg
  • Calcium: 284mg

Ingredients

  • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 4 medium red bell peppers
  • 3/4 pound ground sirloin
  • 1 cup chopped onion
  • 1/2 cup chopped fresh parsley
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground allspice
  • 2 cups bottled tomato-and-basil pasta sauce (such as Classico), divided
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 1/2 cup dry red wine
  • Cooking spray

Preparation

  1. Preheat oven to 450°.
  2. Cook rice according to package directions, omitting salt and fat. Set aside.
  3. While rice cooks, cut tops off bell peppers; reserve tops. Discard seeds and membranes. Place peppers, cut sides down, in an 8-inch square baking dish; cover with plastic wrap. Microwave at high 2 minutes or until peppers are crisp-tender. Cool.
  4. Heat a large nonstick skillet over medium-high heat. Add beef and the next 5 ingredients (beef through allspice); cook 4 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, 1/2 cup pasta sauce, and cheese to beef mixture, stirring to combine.
  5. While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan; bring to a boil.
  6. Spoon about 3/4 cup beef mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray; add wine mixture to pan. Cover with foil.
  7. Bake at 450° for 20 minutes. Uncover; bake an additional 5 minutes or until lightly browned. Serve peppers with sauce. Garnish with pepper tops.
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