how to cook Skinny Cheeseburger Stuffed Peppers

Directions

Ingredients

1 cup cooked brown rice

1 pound extra lean ground beef (96%), see shopping tip

1 cup onions, diced

Salt and pepper, to taste

2 tablespoons Worcestershire sauce

2 tablespoons ketchup

1 tablespoon mustard (I used a spicy brown mustard)

1 tablespoon pickle relish

⅓ cup tomato sauce, can or jarred

3 tablespoons water

1 cup lite cheddar cheese, mozzarella or blend, shredded

4 large red bell peppers, yellow or orange (each about 3½ inches high and 3½ inches wide)

Directions

1. Cook rice and set aside. Cut off the top of 4 bell peppers about 1-inch down from top. Clean out seeds and membranes. Throw away the tops.

2. Preheat oven to 400 degrees.

3. In a large nonstick pan, brown ground beef and onions. Season beef with a little salt and pepper. Be sure to break up ground beef into small pieces as it cooks.

3. Stir in Worcestershire sauce, ketchup, mustard, pickle relish, tomato sauce and 3 tablespoons water. Mix well. Stir in ¾ cup shredded cheese and cooked rice. Mix well and continue to cook until heated through. Add 1-2 more tablespoons of water, if getting a little dry. Remove from heat.

5. Stuff each bell pepper with ground beef mixture, top each stuffed pepper with 1 tablespoon shredded cheese. Place each in a 9-inch baking dish. Pour 1 cup water in bottom of baking dish. Cover dish with foil and bake for 40-45 minutes. If peppers are not soft enough, cook about 5 minutes more.

6. Once cooked, cooled and wrapped, they freeze great!

Makes 4 servings. Each serving, 1 stuffed pepper

Nutrition Facts

for 1 stuffed pepper

349 calories

12g fat

5g sat fat

78mg chol

32g prot

33g carbs

619mg sod

9g sugar