Stuffed Peppers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 397
- Total Fat
- 23
- Saturated Fat
- 5
- Carbohydrates
- 38
- Dietary Fiber
- 5
- Sugar
- 10
- Protein
- 13
- Cholesterol
- 30
- Sodium
- 1039
Ingredients
1/2 cup rice
1 1/2 cups water
1/4 cup olive oil
1 large onion, peeled and finely chopped
6 ounces ground beef
1 clove garlic, finely chopped
2 cups crushed tomatoes
Salt and pepper
1 teaspoon thyme
1 teaspoon oregano
4 red or green bell peppers
Directions
- In a 2 cup measuring cup combine rice and water and cover tightly with plastic wrap. Cook at 100 percent power for 4 minutes. Heat oil in 2 quart casserole dish uncovered for 2 minutes. Stir in onions and crumbled beef and cook uncovered for 5 minutes stirring once. Drain off most of fat, leaving 2 to 3 tablespoons in dish. Add 1 1/2 cups tomatoes, garlic, thyme and oregano and drained rice and stir to combine. Slice off tops of 4 green or red bell peppers and remove seeds. Divide stuffing among the peppers and replace tops of peppers. Place peppers in baking dish. Combine 1/2 cup crushed tomatoes, 1/4 cup white wine and 1/4 cup water and pour into bottom of dish. Cover tightly with heavy duty plastic wrap and cook for 20 minutes. Poke through wrap with knife after 10 minutes of cooking to let steam escape. Let stuffed peppers stand for about 5 minutes after cooking.