Stuffed Peppers

Tonight I am using some basic ingredients and left over rice pilaf from
last night to make great stuffed peppers.  This recipe will serve 4, or 2 really hungry folks for very little money with items that are most likely standard in your refrigerator. I think this recipe is a major success, it is filling, healthy and most importantly flavor packed.

Stuffed Peppers Serves 2-4

2 Bell Peppers
1/2lb Ground Beef (I use 93% beef)
2-3 Shakes Garlic & Onion Powder
4-6 Shakes Worcestershire Sauce
1tsp Olive Oil
1tsp Minced Garlic
1 Can Diced Tomatoes
1tsp Parsley
1tsp Oregano
1tsp Basil
Pinch Red Pepper Flakes
1/3 of Rice Pilaf (see yesterday's post) If you do not have this you can cook 1/3C of rice in 2/3C of chicken broth then add to this recipe)
Salt & Pepper
1.5oz Monteray Jack Cheese

Step 1:
In a saute pan brown the beef over medium heat while browning add salt, pepper, garlic & onion powder, drain and return to the pan, add Worcestershire sauce and stir, letting cook an additional 30 seconds. Remove to a small bowl.

Step 2:
In the same saute pan you cooked the beef add olive oil and garlic and saute for 30 seconds, add the can of tomatoes - liquid and all, parsely, oregano, basil and red pepper flakes. Bring to a simmer for 2 minutes - add rice pilaf and let the rice absorb the majority of the tomato juice. Return beef to the pan and incorporate and let cook an additional minute or two. Turn off the heat and set to the side.

Step 3:
Slice bell peppers in half through the stem, remove stem & seeds. Brush the inside of the pepper with a little olive oil and sprinkle with salt and pepper. Scoop 1/4 of the filling into each pepper half. Place peppers in a pie plate or 8x8 pan. Gently add water around the peppers in the pan, you only need 1/4" or so - just enough that the water can help to cook the peppers in the oven.

Place the pan in a 400° oven for 15 minutes. While they are in the oven, shred cheese. Remove the pan after 15 minutes, add cheese and return to the oven for an additional 5 minutes to melt.

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WW: 10 Points Plus / serving @ 2 servings
5 Points Plus / serving @ 4 servings