Good for You Stuffed Peppers

1. 1

   1.Cook the rice without salt or butter according to the package directions.

2. 2

   2.Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat.

3. 3

   Pour off any fat.

4. 4

   Stir 2 cups of the sauce and the rice in the skillet.

5. 5

   3.Cut each pepper in half lengthwise.

6. 6

   Discard the seeds and white membranes.

7. 7

   Place the pepper shells in a 17 x 11-inch roasting pan.

8. 8

   4.Spoon the beef mixture into the pepper shells.

9. 9

   Pour the remaining sauce over the filled peppers.

10. 10

    Cover the dish.

11. 11

    5.Bake at 400F for 45 minutes or until the peppers are tender.

12. 12

    Top with the cheese.

13. 13

    Let stand for 5 minutes or until the cheese is melted.

14. 14

    6.Serving Suggestion: Serve with a salad of romaine lettuce and cherry tomatoes drizzled with lowfat balsamic vinaigrette.

15. 15

    For dessert, serve biscotti with prepared lemon curd for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.