Email to Jenny      

Recipe Categories: jennydowntown's HOME PAGEBREAKFAST CAKESandPIES CASSEROLES FISHandSEAFOOD MEATS PASTA POULTRY VEGETABLES

Jasmine Rice - Stuffed Peppers




Source of Recipe


Cooking Light






List of Ingredients



• 4 large green bell peppers
  
• Cooking spray
  
• 1/2 cup chopped onion
  
• 2 garlic cloves, minced
  
• 1/2 cup uncooked jasmine rice
  
• 1 cup fat-free, less-sodium chicken broth
  
• 2 cups tomato sauce, divided
  
• 1/2 cup (2 oz) grated Parmesan cheese. divided
  
• 1/4 tsp black pepper
  
• 1 large egg, lightly beaten
  
• 1 lb extra lean ground beef
  
• Mozzarella cheese
  






Instructions



1. Preheat oven to 400 degrees.
   
2. Cut bell peppers in half lengthwise; discard seeds and membranes, leaving the stems intact. Place on a foil-lined jelly-roll pan, cut sides up.
   
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic to pan; saute 5 minutes or until onion is lightly browned. Add rice, and cook 2 minutes, stirring frequently. Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat; cool completely.
   
4. Combine rice mixture, 1 cup tomato sauce, 1/4 cup cheese and remaining ingredients in a large bowl, stirring until blended. Spoon about 1/2 cup meat mixture into each pepper half. Spoon remaining 1 cup tomato sauce evenly over peppers. Cover and bake at 400 degrees for 45 minutes. Uncover and sprinkle with cheese; bake 3 minutes or until cheese melts.
   






Final Comments


4 servings