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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.
A recipe from Betty Crocker
2018-08-17
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