Stuffed Bell Peppers From Cooking Light Recipe

Name: Stuffed Bell Peppers From Cooking Light
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 1/2 ounce) bag boil-in-the-bag rice; 4 medium bell peppers; 3/4 lb ground sirloin; 1 cup chopped onion; 1/2 cup chopped fresh parsley (I've left this out and also used dried without a problem); 1 teaspoon paprika; 1/2 teaspoon salt; 1/8 teaspoon ground allspice; 2 cups bottled tomato and basil pasta sauce, divided; 1/2 cup grated fresh parmesan cheese; 1/2 cup dry red wine

Servings: persons

1 (3 1/2 ounce) bag boil-in-the-bag rice
4 medium bell peppers
3/4 lb ground sirloin
1 cup chopped onion
1/2 cup chopped fresh parsley (I've left this out and also used dried without a problem)
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon ground allspice
2 cups bottled tomato and basil pasta sauce, divided
1/2 cup grated fresh parmesan cheese
1/2 cup dry red wine

1
Preheat oven to 450.
2
Cook rice according to package directions. Set aside.
3
While rice cooks, cut tops off peppers, discard seeds. Place peppers, cut sides down, in an 8 inch square baking dish and microwave on high for 2 minutes, or until peppers are crisp-tender. Do not overcook.
4
In a large skillet, cook beef, onion, parsley, paprika, salt and allspice. Remove from heat.
5
Ad rice, 1/2 cup pasta sauce, and cheese to beef mixture, stir to combine.
6
While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan; bring to a boil.
7
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 (save some sauce to drizzle over the tops of the peppers). Cover with foil.
8
Bake at 450 for 20 minutes. Uncover; bake an additional 5 minutes or until ightly browned.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (3 1/2 ounce) bag boil-in-the-bag rice, 4 medium bell peppers, 3/4 lb ground sirloin, 1 cup chopped onion, and more.

Yes, Stuffed Bell Peppers From Cooking Light falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Bell Peppers From Cooking Light

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions