4 medium-size sweet bell peppers (yellow, orange, green, or red)*
1/2 pound extra-lean ground beef (hamburger)
1 clove garlic, minced
1/4 cup minced onion
1 medium carrot, shredded
1 can (28-ounce) tomatoes with liquid, cut up
1/2 cup cooked long-grain rice (cooked according to directions on package)**
1 tablespoon firmly-packed brown sugar
1/4 teaspoon dried basil
Salt and pepper to taste
Tomato ketchup or shredded cheese (your choice)
* Red and yellow bell peppers have a much different taste than green bell peppers. Any color of bell peppers may be used in this recipe - whatever is your favorite.
** Learn how to cook perfect white rice. Follow my stovetop instructions known as the absorption method for basic rice. I will take you through step-by-step on the right cooking equipment to use, water to rice ratio, heating methods and allowing the rice to rest as the final stage to achieve fluffiness.
Preheat oven to 350 degrees F.
Cut the tops off each bell pepper; pull out the stem portion and seeds. Chop enough of the tops to make 1/3 cup. Clean out the rest of the pepper so no seeds remain and the center ribs are carved out to make room for the stuffing. If pepper does not stand up straight, slice a little off the bottom of the pepper to level it out.
In a large saucepan over medium-high heat, either steam or cook peppers in boiling water until crisp-tender, about 4 to 5 minutes. Cooking time may vary according to the size of the peppers. You want it to have just a slight crunch when you eat it. Be careful not to overcook them or they will be soggy and hard to stuff.
Remove peppers from water and rinse with cold water to stop the cooking process; drain and set aside.
In a large frying pan over medium heat, brown ground beef; add garlic, onion, carrot, and reserved chopped peppers; sautuntil vegetables are tender. Add tomatoes, cooked rice, brown sugar, basil, salt, and pepper. Cover and reduce heat to simmer. Cook until the rice is tender, approximately 30 minutes. Remove from heat.
Place peppers in a baking dish. Stuff hot meat mixture into peppers. Drizzle tops with ketchup or shredded cheese.
Bake approximately 20 to 30 minutes. Remove from oven and serve immediately.
Makes 4 servings (1 stuffed pepper per serving).
Per Serving - 5.6 Fat Grams, 197.8 calories, 3.2 WW Points