Stuffed Peppers with Brown Rice
Cut peppers in half and remove tops and seeds. In a large kettle, bring water to boil; cook peppers for 5 minutes. Remove and drain. Cook rice according to package directions.
In a large skillet, cook beef, garlic and onion over medium heat until no longer pink; drain, return beef to pan and add the tomato sauce, herbs, salt and pepper; Spoon rice mixture into peppers. Place in a shallow ungreased baking dish or casserole.
Bake uncovered, at 375 for 20-30 minutes.
Yield 4 servings
CALORIES: 189.9 |
FAT: 11.8g |
PROTEIN: 11.8g |
CARBS: 9.9g |