Tuesday, May 26, 2009

Stuffed Peppers

8 large green bell peppers

1 pound 95% lean ground beef (I use venison)
1 medium onion, chopped
1 Tbsp chili powder
1/4 tsp black pepper
1/2 tsp salt
4 c cooked brown rice
1 c shredded non-fat or reducd-fat cheddar cheese

32 oz tomato sauce (I use 40oz to make it go further)
1 Tbsp chili powder
1/4 tsp salt

1. Place meat in large skillet and cook over medium until meat is no longer pink. Drain. Stir in onion, chili powder, pepper and salt then cook a few minutes until onion is tender. Add a small amount of water if your skillet gets too dry. Remove from heat and stir in the rice then the cheese.
2. Cut tops off peppers and remove the seeds and membranes. Divide filling among the peppersand replace the pepper tops, if desired.
3. Combine all sauce ingredients in a large bowl and stir to mix. Place peppers uprght in 9x13 pan coated with cooking spray and pour sauce around and over the peppers. Cover with foil and bake at 350 for 1 hour or until peppers are tender. Serve hot.


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