Beef-and-Rice Stuffed Peppers Recipe

Name: Beef-and-Rice Stuffed Peppers
Prep time: 25 min
Total time: 1 h 35 min
Yield: 6 servings, 1/6 recipe each
Ingredients: 2 each green, red and yellow peppers; 1 Tbsp. olive oil; 1/2 lb. (225 g) fresh mushroom s, finely chopped; 1 onion , finely chopped; 1/4 cup finely chopped fresh parsley; 1 lb. (450 g) extra-lean ground beef; 1 cup cooked long-grain white rice , cooled; 1/3 cup Kraft 100% Parmesan Grated Cheese; 1/4 cup dry bread crumbs; 1 egg , beaten; 1 jar (640 mL) Catelli Garden Select Mushrooms & Beef Pasta Sauce , divided

Ingredients

2 each green, red and yellow peppers
1 Tbsp. olive oil
1/2 lb. (225 g) fresh mushroom s, finely chopped
1 onion , finely chopped
1/4 cup finely chopped fresh parsley
1 lb. (450 g) extra-lean ground beef
1 cup cooked long-grain white rice , cooled
1/3 cup Kraft 100% Parmesan Grated Cheese
1/4 cup dry bread crumbs
1 egg , beaten
1 jar (640 mL) Catelli Garden Select Mushrooms & Beef Pasta Sauce , divided

	PREP TIME 25m	TOTAL TIME 1h35m
YIELD 6 servings, 1/6 recipe each

Instructions

1. Cut off tops of peppers; reserve for later use. Remove and discard seeds and membranes from insides of peppers.
2. Heat oil in large nonstick skillet on medium heat. Add mushrooms, onions and parsley; stir. Cook 5 min., stirring frequently. Cool 10 min.
3. Place onion mixture in large bowl. Add meat, rice, cheese, bread crumbs, egg and 1/4 cup pasta sauce; mix just until blended. Spoon into pepper shells.
4. Spread remaining pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray. Place filled peppers in prepared dish; cover with reserved pepper tops. Cover with foil.
5. Bake 1 hour or until peppers are tender and meat filling is done. Serve peppers topped with pasta sauce.

Dinner