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Whereas my father is a stickler for details and exact ingredients measurements, mom usually can’t be bothered; she keeps things simple, and improvises as she goes along. While dad’s stuffed bell pepper recipe is terrific, it’s a little too much fuss and bother for her to make. This one is easier and more her style.
INGREDIENTS
- 6 Medium-Large Bell Peppers
- 1 lb. 93% lean (or better) Ground Beef
- 1 can (14.5oz) diced tomatoes (no salt added)
- 1 can (8oz) tomato sauce (no salt added)
- 2.5 cups cooked Uncle Ben’s Long Grain & Wild Rice (approx. use judgement)
- 1 packet Sazon seasoning (found w/ Goya products)
- 2 tsp. Adobo seasoning (found w/ Goya products)
- 1 cup Reduced fat Four Cheese blend (approx. amt and you may use whatever cheese you prefer)
DIRECTIONS
Preheat oven to 350 degrees.
Cut a hole in the top of the peppers. Cut and rinse any remaining seeds out. Set aside.
Start large pot of water to boil for the peppers (will boil for 10 minutes each batch in 2 batches)
Brown hamburger.
Cook rice according to directions on box, omitting butter or oil. Add tomatoes, sauce, and seasoning to hamburger, reduce to simmer.
Once water is boiling, boil peppers, drain and place them in a baking dish.
Once rice is finished add to hamburger by the spoonful (large cooking spoon) until nice consistency, about 2.5 cups.
Mix about 1/2 cup or more of cheese into the hamburger mixture leaving the rest to sprinkle on top of the peppers.
Fill the peppers with the mixture and sprinkle with cheese. Bake for about 5 minutes or until cheese is melted.
NUTRITIONAL INFO
Servings Per Recipe: 6
Amount Per Serving: Calories: 311.3, Total Fat: 9.0 g, Cholesterol: 57.0 mg, Sodium: 515.5 mg, Total Carbs: 31.5 g, Dietary Fiber: 4.1 g, Protein: 25.5 g
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