Stuffed Peppers
Filled to the brim with a mixture of rice, beef and tomatoes, these peppers are baked until ooey, gooey and delicious.
Ingredients
- 175 ml or 3/4 cupAll-Bran Original* cereal
- 4large green or red peppers
- 1oinion, finely chopped
- 375 g or 3/4 lblean ground beef
- 1clove garlic, minced
- 375 ml or 1 1/2 cupcooked rice (from 125 mL raw)
- 250 ml or 1 cupcanned tomatoes with juice
- 1can (398 ml) tomato sauce, divided
- 5 ml or 1 tspdried oregano leaves, crushed
- 2 ml or 1/2 tspsalt
- pepper to taste
- 50 ml or 1/4 cupgrated Cheddar cheese (optional)
Directions
1. Wash peppers and cut in half lengthwise. Remove core, white ribs and seeds. Blanch peppers in boiling water for 4 minutes. Drain and set aside. 2. In large skillet over medium heat, cook beef, onions and garlic until meat is brown; drain. Remove from heat. Stir in cereal, rice, tomatoes, 125 ml (1/2 cup) of tomato sauce and seasonings. 3. Spoon mixture into peppers. Place in baking dish just large enough to hold them. Sprinkle with cheese if desired. Pour tomato sauce around peppers. Bake at 180°C (350°F) 20-25 minutes or until hot. Whenever cooking with raw meats, ensure safe internal temperature is reached. YIELD: 4 servings PER SERVING: 345 Calories 23.4 g Protein 42.5 g Carbohydrate 11.2 g Fat 8.4 g Dietary Fibre In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
