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Wednesday, February 25, 2015

Light Stuffed Red Peppers

I've never EVER been a fan of stuffed peppers...in fact if you asked me what one of my 
LEAST FAVORITE foods was, "Stuffed Peppers" would make the TOP 5 on my list. I saw this recipe and made a few changes to make it more "appealing" to my families likes and WALAA, it was a HUGE HIT! The peppers added the perfect hint of "peppery" taste, but wasn't overwhelming and the small amount of cheese made it "cheesy enough" that you didn't feel as though you were missing out on the ooey gooey-ness of heaven's manna, "CHEESE"! They were amazing!!

Skinny Stuffed Red Peppers
2 large RED peppers, cut in half and seeded
1/2 lb extra lean ground beef
1 T. taco seasoning
2 c. cooked brown rice (I used white....because no one likes brown. YOU do what your family loves)
1-2 c. colby jack cheese, grated (depends on the amount you want on top of your pepper)

Preheat oven to 350 degrees. Brown burger in a skillet. Sprinkle taco seasoning + 1 T water on meat when its almost cooked. Set aside. Cut peppers in half lengthwise, removed stem and seeds. Repeat until all 4 halves are cleaned out. Boil 1 quart of water. When water is boiling, place 2 peppers in the boiling water. Boil for 5 minutes. Remove and place on paper towel to absorb water. Repeat with the other 2 pepper halves. This process softens the skins of the pepper so they don't take so long to cook....don't skip it. Place peppers in an 8x8 baking pan. Mix rice and burger mixture together. With an ice cream or cookie scoop, fill peppers with mixture. Top with shredded cheese. Bake for 25-30 minutes. Top with chopped avocado if desired. Serve hot.  


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