Ingredients
6
6 servings
- •1.5 pounds lean ground beef
- •1 onion, chopped
- •0.75 cup uncooked instant rice
- •0.75 cup water
- •1 (14.5 ounce) can peeled and diced tomatoes with juice
- •1 (14.5 ounce) can stewed tomatoes, chopped
- •salt and pepper to taste
- •6 large green bell peppers
- •1 (16 ounce) jar spaghetti sauce
Instructions
- Brown beef and onion in a large skillet or medium stock pot over medium heat. Drain fat.
- Add rice, water, diced tomatoes, and stewed tomatoes. Season with salt and pepper. Simmer until rice is tender.
- Meanwhile, preheat the oven to 325 degrees F (165 degrees C).
- Cut tops off bell peppers and clean out seeds and membrane (you may have to slightly slice the bottom of peppers to make them stand up.) Fill peppers with meat mixture.
- Place in a casserole dish and bake in the preheated oven until peppers are tender, about 20 minutes. Served topped with spaghetti sauce.
Nutritional Facts
Per 6 servings
- Calories: 414
- Carbohydrate: 40g
- Fat: 17g
- Fiber: 7g
- Protein: 27g
- Sugar: 16g
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