One of our dear church ladies shared some garden-fresh green peppers with us this week, so I used those for our Sunday dinner. What a perfect Sunday meal because I did all the prep on Saturday and they only had to be warmed up after we came home from church.
I love this recipe for peppers because of two things – the peppers are only boiled 3 minutes which keeps them a little crisp, and the meat doesn’t have a tomato sauce base. These are really tasty and came from a cookbook of reduced fat recipes! These peppers only have 8g of fat and 244 calories.
In large skillet cook meat and onion till meat is brown and onion is tender. Drain off fat. Stir in the tomatoes, uncooked rice, water, Worcestershire sauce, basil or oregano, and pepper. Bring to boiling; reduce heat. Cover and simmer for 15 to 18 minutes or till the rice is tender. Stir in half of the cheese. Spoon meat mixture into peppers. Place peppers in an 8x8x2-inch baking dish. Spoon any remaining meat mixture into baking dish.
If eating immediately, bake uncovered in 375 degree oven about 15 minutes or till heated through. Sprinkle with remaining cheese. Let stand for 1 to 2 minutes or till the cheese melts.
If you make these ahead for Sunday as I did, add a couple tablespoons of water to the dish, cover with syran wrap and warm in the microwave until heated through (Mine only took about 5 minutes, but my microwave is pretty powerful. Adjust cooking time as needed).
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