Hearty Beef & White Cheddar Stuffed Peppers
Prep Time: 20
Cook Time: 20
Serves: Serves: 4
Ingredients
- 4 medium sized red or yellow bell peppers or a combination
- 1 lb. lean ground beef
- 1-1/2 cups tomato basil or marinara spaghetti sauce
- 1 pouch (8.8 oz.) fully cooked brown rice (or 1-3/4 cups cooked rice)
- 1-3/4 cups (7 oz.) Sargento® Deli Style Sliced Vermont Sharp White Cheddar Cheese or Shredded Sharp Cheddar Cheese, divided
- 2 Tbsp. chopped basil or Italian parsley (optional garnish)
Directions
Cut peppers lengthwise in half through stem end; discard seeds. Place pepper halves in a large microwave-safe bowl. Cook uncovered in microwave oven at high power 5 minutes or until crisp-tender.
Meanwhile, brown ground beef in a skillet over medium heat; pour off drippings. Add spaghetti sauce and rice; mix well and cook 1 minute. Remove from heat; stir in 1-1/4 cups cheese.
Drain pepper halves; arrange cut sides up in a 13 x 9-inch baking dish. Spoon meat mixture into pepper halves. Bake in preheated 375°F oven 20 minutes or until heated through; top with remaining 1/2 cup cheese. Top with basil, if desired.