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!
I shared this post at The Grocery Cart Challenge Tempt My Tummy Tuesdays, Delicious Dishes and $5 Dinners, Ultimate Recipe Swap.
sounds delicious
Great idea, put all those ingredients in to a soup.