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Halloween Stuffed Peppers

stuffed-peppers

Serves: 4

INGREDIENTS

1 ½ cups cooked brown rice

4 medium bell peppers

¾ pound ground sirloin

1 cup chopped onion

½ cup chopped fresh parsley

1 teaspoon paprika

½ teaspoon salt

⅛ teaspoon ground allspice

1 cup bottled tomato-and-basil pasta sauce, divided

½ cup grated fresh Parmesan cheese

½ cup chicken broth

 

METHOD

  1. Preheat oven to 180°C
  2. Wash the peppers. Cut jack-o’-lantern faces into the peppers with a sharp paring knife, making triangle eyes and nose, and pointy-teeth smiles. Slice off the tops of the peppers and scoop out the seeds and cores.
  3. Heat a large nonstick skillet over medium-high heat. Add beef and the next 5 ingredients (beef through allspice); cook 4 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, ½ cup pasta sauce, and cheese to beef mixture, stirring to combine.
  4. While beef cooks, combine ½ cup pasta sauce and chicken broth in a small saucepan; bring to a boil.
  5. Spoon about ¾ cup beef mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray; add chicken broth/sauce mixture to pan. Cover with foil and bake for about 35–40 minutes. Uncover; bake an additional 5 minutes.
Author: Donna Saunders