I like stuffed green peppers, but they always seem like a hassle to me. So, a few years ago when I saw this recipe in my Light and Tasty magazine, I knew I had to try it, and it has turned into a family favorite. (The picture doesn’t do it justice!)

1 lb. lean ground beef
3 garlic cloves, minced
3 cups chopped green pepper
2 cans (14.5 oz. each) diced tomatoes
2 cups water
1 can tomato paste
8 tablespons shredded Parmesan cheese, divided
1/4 tsp. pepper
1 cup uncooked instant rice

In a large nonstick saucepan coated with nonstick cooking spray, cook beef over medium heat until no longer pink; drain.

Add garlic; cook and stir for 1 minute.

Add green pepper; cook and stir 3 minutes longer.

Stir in the diced tomatoes, water, tomato paste, 2 tablespoons Parmesan cheese, and pepper. Bring to a boil.

Stir in rice.

Remove from the heat. Cover and let stand for 5 minutes.

Sprinkle with remaining Parmesan cheese.

This meal freezes well. Make it in multiples and pop them in the freezer for later!

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