Tuesday, January 26, 2010

Stuffed Peppers

Makes 4 servings.

1/2 lb lean ground beef
1 c cooked white rice (we always use brown)
1 onion, finely chopped
1/4 c thawed frozen green peas
1/4 c grated Parmesan cheese
2 Tbs tomato paste
3 garlic cloves, minced
1 tsp minced fresh thyme
1 tsp minced fresh basil
1/2 tsp minced fresh sage
4 green, red, or yellow bell peppers, tops cut off and seeded
1/2 c tomato puree or tomato sauce

Preheat the oven to 350. In a large bowl, combine the beef, rice, onion, peas, cheese, tomato paste, garlic, thyme, basil, and sage. Loosely stuff the peppers with the mixture; stand them in a baking dish or casserole. Pour the tomato puree over the peppers; add enough water so that the liquid comes about one-fourth up the sides of the peppers. Cover with foil and bake, basting occasionally with the juices, 30 minutes. Uncover and bake until the peppers and rice are tender and the filling is completely cooked, about 20 minutes longer. Let stand 5 minutes before serving.

224 cal, 6 g fat, 3 g sat fat, 0 g trans fat, 19 mg chol, 268 mg sod, 29 g carb, 4 g fib, 15 g prot, 107 mg calc