We've got a dinner that will leave you feeling stuffed. Really. These stuffed peppers hit the spot when you want a meat dish that isn't loaded with fat or calories. This particular dish has a healthy twist.
Ingredients
For 0003 Serving(s)
Recipe
6large green peppers
24 ounce(s) lean ground beef
1/2 cup(s) onions, chopped
2 cup(s) canned diced tomatoes
1/2 cup(s) long grain rice
1/2 cup(s) water
1 teaspoon(s) salt
1 dash(es) Fresh ground pepper
1/8 teaspoon(s) cayenne pepper
1/4 teaspoon(s) crushed red pepper
1 teaspoon(s) Worcestershire sauce
1 cup(s) low fat Cheddar cheese, shredded
Directions
Cut tops and deseed green peppers; discard seeds and membranes. Make sure to have about a quarter cup in each pepper.
Cook the cut green peppers bottoms, uncovered in boiling water for about 5 minutes; invert to drain well.
Sprinkle insides of peppers lightly with salt.
In a warmed pan, cook ground beef, onion, garlic and 1/4 cup chopped pepper until meat is browned and vegetables are tender.
Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, Cayenne pepper, crushed red peppers and a dash of pepper.
Bring to boiling, reduce heat. Cover and simmer about 20 minutes or until rice are tender.
Stir in cheese. Stuff peppers with meat mixture. Place in a baking dish.
Bake, covered at 350 degrees Fahrenheit for 30 minutes.