Friday, July 5, 2013

Pan Stuffed Peppers

Adapted from a recipe from Kroger. Get the taste of classic stuffed peppers without the hassle with this delicious recipe(2 étoiles michelin paris). Make them with lean, ground beef, brown rice, fat-free Italian dressing, and low-fat cheese, it creates a breast meals and consistent.

 With this meal you get a good balance of protein, carbs and fats. It also allows you to switch up some of the main ingredients to create different variations according to your taste.


1 lb. lean meat, minced
1/3 cup chopped onion
2 cups coarsely chopped red and yellow peppers
1/2 teaspoon garlic powder
1/2 teaspoon coarsely ground black pepper
1 can (14 oz) diced tomatoes, drained
1 1/2 cups instant rice, white or brown
1 teaspoon Worcestershire sauce
1 c. fat-free Italian seasoning
8 oz cheddar cheese low fat, divided
1 sticks (15 ounces) tomato sauce


1. Preheat oven to 375 degrees. In a large skillet or saucepan over medium-high heat, cook ground beef, onions and peppers for about 10 minutes, or until meat is browned and vegetables are tender. Remove from heat.
2. Drain excess fat and meat mixture season with garlic powder and pepper. Stir in tomatoes, rice, Worcestershire sauce and Italian seasoning. Add 1 cup cheese and stir.
3. Spread the mixture into a 13x9-inch dish. Pour tomato sauce and remaining cheese. Bake, uncovered, for 20 minutes or until cheese is melted and bubbly.
4. Let stand 5 minutes before serving.

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