Ingredients
4
4 servings
- •1 cup water
- •½ cup white rice
- •3 tablespoons extra-virgin olive oil
- •1 pound lean ground sirloin
- •2 (14 ounce) cans tomato sauce, divided
- •2 green onions, chopped
- •1 teaspoon garlic salt
- •1 teaspoon kosher salt
- •1 teaspoon cracked black pepper
- •4 Cubanelle peppers, halved lengthwise and seeded
- •1 (14 ounce) can tomato sauce
- •1 tablespoon packed brown sugar
- •1 tablespoon dried parsley
- •1 teaspoon dried basil
- •½ teaspoon dried oregano
- •¾ cup shredded mozzarella cheese
Instructions
- Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
- Heat olive oil in a large skillet over medium-high heat. Stir in ground sirloin; cook until it begins to brown, and is no longer pink, about 5 minutes. Drain any excess fat. Stir in 1 can tomato sauce, green onions, garlic salt, kosher salt, and pepper; cook until flavors combine, 5 to 10 minutes.
- Mix rice into ground sirloin mixture.
- Preheat oven to 350 degrees F (175 degrees C).
- Stuff Cubanelle pepper halves with the meat and rice mixture, rounding the tops. Place the stuffed peppers into a 9x13-inch baking dish.
- Stir remaining can of tomato sauce, brown sugar, parsley, basil, and oregano together in a bowl. Spoon tomato sauce over peppers in the baking dish.
- Bake in the preheated oven until peppers are hot and beginning to brown, about 1 hour. Sprinkle mozzarella cheese on top.
Nutritional Facts
Per 4 servings
- Calories: 557
- Carbohydrate: 42g
- Fat: 30g
- Fiber: 7g
- Protein: 32g
- Sugar: 17g
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