20m
PREP TIME
55m
COOK TIME
245
CALORIES
10
INGREDIENTS
20m
PREP TIME
55m
COOK TIME
245
CALORIES
10
INGREDIENTS
Ingredients 8 Servings
- 4 medium to large green or red bell peppers
- 1 1/2 pounds lean ground beef
- 1 cup chopped onion
- 1 cup cooked rice
- 2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
- 1/2 teaspoon McCormick® Garlic Powder
- 1/2 teaspoon salt
- 1/4 teaspoon McCormick® Pure Ground Black Pepper
- 2 cans (15 ounces each) tomato sauce, divided
- 1/2 cup shredded mozzarella cheese
INSTRUCTIONS
- 1 Preheat oven to 400°F. Cut off tops of bell peppers. Remove seeds and membranes. Rinse bell peppers. If necessary, cut thin slice from bottom of each pepper so they stand upright. Set aside.
- 2 Brown ground beef and onion in large skillet on medium-high heat. Drain fat. Add rice, Italian seasoning, garlic powder, salt and pepper; mix until well blended.
- 3 Pour 1 can of the tomato sauce into bottom of 9-inch square baking dish. Stuff peppers with beef mixture. Place stuffed peppers upright in baking dish. Pour remaining can tomato sauce over stuffed peppers. Cover tightly with foil.
- 4 Bake 35 to 45 minutes or until peppers are tender. Remove foil. Sprinkle stuffed peppers with cheese. Bake 5 minutes longer or until cheese is melted. Cut stuffed peppers in half. Spoon sauce in dish over each half to serve.
NUTRITION INFORMATION
(per Serving)
INSTRUCTIONS
- 1 Preheat oven to 400°F. Cut off tops of bell peppers. Remove seeds and membranes. Rinse bell peppers. If necessary, cut thin slice from bottom of each pepper so they stand upright. Set aside.
- 2 Brown ground beef and onion in large skillet on medium-high heat. Drain fat. Add rice, Italian seasoning, garlic powder, salt and pepper; mix until well blended.
- 3 Pour 1 can of the tomato sauce into bottom of 9-inch square baking dish. Stuff peppers with beef mixture. Place stuffed peppers upright in baking dish. Pour remaining can tomato sauce over stuffed peppers. Cover tightly with foil.
- 4 Bake 35 to 45 minutes or until peppers are tender. Remove foil. Sprinkle stuffed peppers with cheese. Bake 5 minutes longer or until cheese is melted. Cut stuffed peppers in half. Spoon sauce in dish over each half to serve.
