Ok, I admit it. I'm addicted to reading recipes... cookbooks, online, magazines... you name it... I could spend hours reading it. I recently purchased Cooking Light Annual Recipes 2004. We tried the recipe for Stuffed Peppers. It was great and very easy to make. Chris and I even ate leftovers... that says a lot!
Ingredients:
1 (3 1/2 oz) bag boil-in-bag long-grain rice
4 red bell peppers
3/4 pound ground sirloin (I used ground turkey)
1 cup chopped onion
1 cup chopped fresh parsley
1 teaspoon paprika
1/2 teaspoon salt
1/8 ground allspice (I didn't have any in the house and it was still yummy w/o it!)
2 cups bottled tomato-and-basil pasta sauce, divided
1/2 cup (2 oz) grated fresh Parmesan cheese
1/2 cup dry red wine
Cooking spray
Directions:
1. Preheat oven to 450
2. Cook rice according to package directions, omitting salt and fat. Set aside.
3. While rice cooks, cut tops off bell peppers, reserve tops. Discard seeds and membranes. Place peppers, cut sides down, in an 8-inch square baking dish, cover with plastic wrap. Microwave at HIGH 2 minutes or until peppers are crisp-tender. Cool.
4. Heat a large nonstick skillet over medium-high heat. Add beef and next 5 ingredients, cook 4 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, 1/2 cup pasta sauce, and cheese to beef mixture stirring to combine.
5. While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan, bring to a boil.
6. Spoon about 3/4 cup beef mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray, add wine mixture to dish. Cover with foil.
7. Bake at 450 for 20 minutes. Uncover, bake an additional 5 minutes or until lightly browned. Serve peppers with sauce. Garnish with pepper tops. Yield: 4 servings (serving size: 1 stuffed pepper and 1/2 cup sauce)
Nutritional Information:
Calories 347
Fat 7.9g
Fiber 4.6g
