- 2 pounds lean round beef
- 4-5 cups prepared instant brown rice (white can be used)
- 2 - 15 ounce cans diced tomatoes
- 6 large bell peppers, tops cut off, cored and cleaned
- Salt and Pepper
Preheat oven to 350, and prepare a covered baking dish with non-stick cooking spray.
Prepare rice according to the package. You can add a bit of beef bouillon to the water when you make the rice if you want a little extra beef flavor. Add about half of the rice to the bottom of the pan.
Place peppers on the rice, reserving tops. Fill each bottom of the pepper with some ground beef, leaving enough room to top with rice and tomatoes. Reserve remaining rice.
Take remaining ground beef, roll into balls and place around the peppers.
Add rice to the peppers, and put the rest of it around the peppers in the dish.
Salt and Pepper the whole thing.
Pour tomatoes over the top of all of it.
Salt and Pepper again. Place tops of peppers on. Cover with lid to baking dish.
(make sure you spray the lid with non-stick cooking spray,too!!)
Bake 1 1/2-2 hours, or until beef inside peppers is no longer pink.
Amount Per Serving: Calories: 1223 Total Fat: 36g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 132mg Sodium: 316mg Carbohydrates: 165g Fiber: 16g Sugar: 7g Protein: 57g