Monday, January 14, 2013

Stuffed Bell Peppers

6 medium bell peppers
1 cup onion, diced
1 lb ground beef
2 cloves garlic, finely minced
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
2 teaspoons balsamic vinegar
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
2 cups cooked rice
4 ounces (about 1 cup) cheddar cheese

Remove and discard the tops, seeds, and membranes of the bell peppers. Slice the bottoms of the peppers if necessary so that they will stand upright in your baking dish. Bring a large pot of water to a boil. Add peppers and cook for 3-4 minutes.
Place beef, onion, and garlic in a large skillet. Cook over medium heat until evenly browned. Reduce heat to low and stir in all remaining ingredients except cheese; heat until warmed through. Turn off heat and stir in cheese.

Heat oven to 350°F. Spoon beef mixture into peppers. Stand peppers upright in ungreased glass baking dish. Cover with foil and bake for 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender.

*For a low sodium option, reduce the salt to 1/4 teaspoon and use no salt added tomatoes and tomato sauce.  This comes out to about 213mg sodium per serving. Each pepper equals one serving.