Teriyaki Beef Stuffed Peppers (Cooking for 2) Recipe
Ingredients
1/2 cup uncooked Minute™ white rice
1/2 cup Progresso™ beef flavored broth (from 32-oz carton)
2 large red bell peppers
1/2 lb lean (at least 80%) ground beef
2 green onions, thinly sliced on the bias, white and green parts separated
1/2 cup shredded carrots
3 tablespoons packed brown sugar
2 tablespoons soy sauce
1 tablespoon chile garlic sauce
1/2 teaspoon ground ginger
1/2 cup shredded mozzarella cheese (2 oz)
PREP TIME
25m
COOK TIME
45m
TOTAL TIME
1h10m
YIELD 2 servings
Instructions
Heat oven to 425°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In medium bowl, mix rice and broth. Cut each bell pepper in half vertically. Remove seeds and membranes; place cut side up in baking dish.
In 10-inch nonstick skillet, cook beef, green onion whites and shredded carrots over medium heat 8 to 9 minutes, stirring occasionally, until beef is deep brown and vegetables soften. Stir in brown sugar, soy sauce, chile garlic sauce and ginger; cook 1 to 2 minutes longer or until sauce is absorbed. Stir beef mixture into rice mixture. Stir in cheese.
Divide beef mixture evenly among bell peppers in baking dish. Cover tightly with foil. Bake 45 to 50 minutes or until bell peppers and rice are tender; top with green onion greens.