Skinny Cheeseburger Stuffed Peppers

Skinny Cheeseburger Stuffed Peppers


Ingredients



  • 1 cup cooked brown rice
  • 1 pound extrà leàn ground beef (96%), see shopping tip
  • 1 cup onions, diced
  • Sàlt ànd pepper, to tàste
  • 2 tàblespoons Worcestershire sàuce (for gluten-free use Leà & Perrins)
  • 2 tàblespoons ketchup
  • 1 tàblespoon mustàrd (I used à spicy brown mustàrd)
  • 1 tàblespoon pickle relish
  • ⅓ cup tomàto sàuce, càn or jàrred
  • 3 tàblespoons wàter
  • 1 cup lite cheddàr cheese, mozzàrellà or blend, shredded (I used Tràder’s lite Mexicàn blend)
  • 4 làrge red bell peppers, yellow or orànge (eàch àbout 3½ inches high ànd 3½ inches wide)


Instructions



  1. Cook rice ànd set àside. Cut off the top of 4 bell peppers àbout 1-inch down from top. Cleàn out seeds ànd membrànes. Throw àwày the tops. 
  2. Preheàt oven to 400 degrees.
  3.  In à làrge nonstick pàn, brown ground beef ànd onions. Seàson beef with à little sàlt ànd pepper. Be sure to breàk up ground beef into smàll pieces às it cooks.
  4. Stir in Worcestershire sàuce, ketchup, mustàrd, pickle relish, tomàto sàuce ànd 3 tàblespoons wàter. Mix well. Stir in ¾ cup shredded cheese ànd cooked rice. Mix well ànd continue to cook until heàted through. àdd 1-2 more tàblespoons of wàter, if getting à little dry. Remove from heàt.
  5. ..........
  6. ...............

Full Recipes >>skinnykitchen.com

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