Recipe: Speedy Stuffed Peppers (using Rice-A-Roni)

SPEEDY STUFFED PEPPERS

4 red, green or yellow bell peppers
3/4 pound lean ground beef (80% lean)
1/3 cup chopped onion
1 clove garlic, minced
1 (6.8-ounce) package Rice-A-Roni Beef Flavor
1/4 cup tomato paste
3 to 4 tablespoons water
1 tablespoon brown sugar
3 tablespoons grated parmesan cheese (optional, for serving)

Cut peppers in half lengthwise; remove seeds and membranes. Cook in boiling water, 5 minutes; drain well. (Or, microwave in 13x9-inch glass baking dish covered with plastic wrap 5 minutes on HIGH.)

In large skillet, brown ground beef, onion and garlic; drain. Remove from skillet; set aside.

In same skillet, prepare Rice-A-Roni Mix as package directs.

Heat oven to 375 degrees F.

Place cooked peppers cut-side up in 13x9-inch glass baking dish.

Combine rice and beef mixture; spoon into pepper halves.

Combine tomato paste, water and brown sugar; spoon over rice mixture.

Tent with foil; bake 25 to 30 minutes or until heated through. Sprinkle with cheese, if desired.

Makes 4 servings
Source: Rice-A-Roni, The Quaker Oats Company