Stuffed Peppers recipe
Cooking Light, January 2003
This was pretty easy, tasty, and FILLING! I couldn’t eat the whole portion!! I thought it was going to be bland, and just by chance used spaghetti sauce. I had plain tomato sauce for it, but couldn’t find the second 8 oz can so I used Ragu roasted red pepper spaghetti sauce. Yes, I just happened to have it in the cupboard and it went perfectly with this dish! I re-read the recipe this morning and it calls for spaghetti sauce. *snort*
The peppers took about 4 minutes in my microwave to get them crisp tender. I used regular rice instead of boil in bag. I don’t buy that kind of rice unless it’s ABSOLUTELY necessary. I started the rice and halfway through the cooking time, I started the beef mixture and steamed the peppers. There was plenty of filling for the paperers I had. They were about 3 1/2 to 4″ wide.
After stuffing the peppers, I poured some of the sauce over top and the rest in the pan. I baked them covered for 20 minutes, topped them with some more Parmesan, and cooked them the remaining 5 minutes. CTM ate his full portion. I ate half a portion and have the rest for tomorrow’s lunch. The rest I froze to eat later for an easy reheat meal. I will probably make this recipe again. It was tasty and easy.
Measuring cups and spoons
Large nonstick skillet
Saucepan (for rice)