Name: Vegetable & Beef Stuffed Red Peppers
Prep time: 35 min
Cook time: 35 min
Yield: 6
Ingredients: 6 medium sweet red peppers -; 1 pound lean ground beef (90% lean) -; 1 tablespoon olive oil -; 1 medium zucchini, chopped -; 1 medium yellow summer squash, chopped -; 1 medium onion, finely chopped -; 1/3 cup finely chopped green pepper -; 2 cups coarsely chopped fresh spinach -; 4 garlic cloves, minced -; 1 cup ready-to-serve long grain and wild rice -; 1 can (8 ounces) tomato sauce -; 1/2 cup shredded part-skim mozzarella cheese -; 1/4 teaspoon salt -; 3 slices reduced-fat provolone cheese, halved -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Vegetable & Beef Stuffed Red Peppers

1. 6 medium sweet red peppers -

2. 1 pound lean ground beef (90% lean) -

3. 1 tablespoon olive oil -

4. 1 medium zucchini, chopped -

5. 1 medium yellow summer squash, chopped -

6. 1 medium onion, finely chopped -

7. 1/3 cup finely chopped green pepper -

8. 2 cups coarsely chopped fresh spinach -

9. 4 garlic cloves, minced -

10. 1 cup ready-to-serve long grain and wild rice -

11. 1 can (8 ounces) tomato sauce -

12. 1/2 cup shredded part-skim mozzarella cheese -

13. 1/4 teaspoon salt -

14. 3 slices reduced-fat provolone cheese, halved -

How to cook deliciously - Vegetable & Beef Stuffed Red Peppers

1. Stage

Preheat oven to 350°. Cut and discard tops from red peppers; remove seeds. In a 6-qt. stockpot, cook peppers in boiling water until crisp-tender, 3-5 minutes; drain and rinse in cold water.

2. Stage

In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes. Remove with a slotted spoon; pour off drippings.

3. Stage

In same pan, heat oil over medium heat; saute zucchini, yellow squash, onion and green pepper until tender, 4-5 minutes. Add spinach and garlic; cook and stir until spinach is wilted, about 1 minute. Stir in cooked beef, rice, tomato sauce, mozzarella cheese and salt.

4. Stage

Place red peppers in a greased 8-in. square baking dish. Fill with meat mixture. Bake, covered, until peppers are tender, 35-40 minutes. Top with provolone cheese; bake, uncovered, until cheese is melted, about 5 minutes.