Who has time to stuff peppers? No need! All of the delicious components and essence of a stuffed pepper combined into a simple, colorful, delectable dish. Bonus, move over citrus fruits because 1 cup bell pepper provides 200 of your daily Vitamin C.
|Ground sirloin||1 Pound|
|Chopped onion||1/2 Cup (8 tbs)|
|Chopped pepper||1 1/2 Cup (24 tbs) (red, green and yellow)|
|Minced garlic||1 Teaspoon|
|Canned fire roasted tomatoes||14 1/2 Ounce|
|Instant rice||1 1/2 Cup (24 tbs) (uncooked , try brown rice)|
|Worcestershire sauce||1 Tablespoon|
|Dried basil leaves||1 Teaspoon|
|Dried oregano leaves||1 Teaspoon|
|Shredded reduced||fat sharp cheddar cheese|
|Canned tomato sauce||15 Ounce|
|Non stick cooking spray||1|
1.Preheat oven to 375F.
2.Coat baking dish with cooking spray.
3.In a large non-stick skillet, cook meat, onion, peppers and garlic 7-10 minutes or until meat is browned.
4.Drain excess fat and season to taste. Stir in tomatoes, uncooked rice, Worcestershire sauce, basil and oregano.
5.Remove from heat, add 2/3 cup cheese, stirring to combine. Transfer to prepared dish. Spread with tomato sauce.
6.Bake 20-25 minutes, uncovered, or until rice cooked. Sprinkle with remaining cheese and return to oven 5 minutes or until cheese melted.
7.Serve and enjoy!