Stuffed Green Peppers
Enjoy these bell peppers filled with rice, CNP Meat Sauce, along with various spices and toppings and baked to perfection.
$1.44 per serving
Ingredients
- 3 large green bell peppers
- 1 ½ cups brown rice
- 1 cup CNP Meat Sauce
- 1 8-ounce can tomato sauce
- 1 Tablespoon CNP Mexican Seasoning
- 1 4-ounce can black olives
- Nonstick spray
Instructions
- Cook brown rice and set aside.
- Preheat oven to 350°F. Spray a baking sheet (any size) with nonstick spray.
- Wash peppers. Cut off tops and scoop out seeds. To help them stand up, take a small slice off of the bottom. Chop the top and bottom parts, then set aside. Drain and chop olives.
- Combine cooked rice, CNP Meat Sauce, seasonings, and olives. Add chopped pepper.
- Fill peppers with rice mixture. Place in 9x13-inch dish.
- Cover with foil and bake at 350°F for 45 minutes. The peppers will change to a deeper green color while cooking.
Video
Notes
- To reduce baking time, dip the empty peppers in boiling water for 5 minutes. Remove and place on paper towels. Fill, cover, and bake for 25-30 minutes.
- Change Colors: Use red, yellow, or orange peppers, if they are on sale. They have a milder flavor.
- Change Fillings: Instead of CNP Meat Sauce, use 1/3 cup shredded low-fat cheese, drained canned tuna, or cooked sausage.
- Change Grains: Replace brown rice with quinoa, barley, or couscous.
- Use Pumpkin: Use small pumpkins instead of peppers, trim the top and remove the seeds and membrane. Fill with rice mixture and replace the top. Cover with foil and bake as directed.
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