This is another recipe from Cooking Light. Stuffed peppers were the very first thing I learned to cook besides the fried bologna when I was a brownie scout. I took a home economics class in high school, and it was so much fun learning how to be a "Suzy home-maker." I still need to work on my sewing skills. The shorts I made could have fit a baby elephant.
Aubrey and I both enjoyed these stuffed peppers, and we were full after just one.
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
Directions:
Preheat oven to 450°.
Cook rice according to package directions, omitting salt and fat. Set aside.
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.
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.
While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan; bring to a boil.
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.
Bake at 450° for 20 minutes. Uncover; bake an additional 5 minutes or until lightly browned. Serve peppers with sauce. Garnish with pepper tops.
Nutritional Info ( per one pepper with 1/3 cup sauce):
CALORIES 347(20% from fat); FAT 7.9g (sat 3.9g,mono 2.6g,poly 0.7g); PROTEIN 26.6g; CHOLESTEROL 55mg; CALCIUM 284mg; SODIUM 747mg; FIBER 4.6g; IRON 4.1mg; CARBOHYDRATE 39.9g
1 comment:
This really looks pretty. Sugar and Hannah always used the whole pepper but never garnished with the top. A friend brought me peppers once that her mom had made, and they were halved. That's the way I've started doing mine now b/c Catherine doesn't like the peppers....just the flavored meat. This way not so much pepper is wasted on those who don't enjoy the peppers! I liked the perky little tops as garnish, though. Yum!
Illu mucho.
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