| Prep Time: | Cook Time: | Serves: |
| 20 minutes | 45 minutes | 6 |
March is National Nutrition Month, so it’s a great time to share ideas for healthful meals that deliver big on flavor. Revisit this old-fashioned recipe with new-fashioned sensibilities and enjoy the tasty ride.
Recipe courtesy of: Campbell's Kitchen
Ingredients
- 1/2 cup uncooked quick-cooking brown rice
- 1 pound extra lean ground beef
- 3 cups Prego® Heart Smart Traditional Italian Sauce
- 6 medium green peppers
- 4 ounces shredded fat-free mozzarella cheese (about 1 cup)
Preparation
- Cook the rice without salt or butter according to the package directions.
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Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir 2 cups of the sauce and the rice in the skillet.
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Cut each pepper in half lengthwise. Discard the seeds and white membranes. Place the pepper shells in a 17 x 11-inch roasting pan.
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Spoon the beef mixture into the pepper shells. Pour the remaining sauce over the filled peppers. Cover the dish.
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Bake at 400° F. for 45 minutes or until the peppers are tender. Top with the cheese. Let stand for 5 minutes or until the cheese is melted.
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RECIPE TIPS: SERVING SUGGESTION: Serve with a salad or romaine lettuce and cherry tomatoes drizzled with lowfat balsamic vinaigrette. For dessert, serve biscotti with prepared lemon curd for dipping.
