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Lighter Stuffed Bell Peppers

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“From Cooking Light-feel free to use your favorite color of peppers. To keep it light and add even more flavor, substitute turkey Italian sausage. I haven't made this version yet, but I would probably top with some additional parmesan after uncovering.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450.
  2. Cook rice according to pkg. Set aside.
  3. While rice cooks, cut tops off bell peppers; reserve tops. Discard seeds and membranes. Place peppers, cut side down in an 8" square microwave safe baking dish; cover with plastic wrap. Microwave at HIGH 2 min or til crisp-tender.
  4. Heat a large nonstick skillet over med-high heat. Add beef and next 5 ingredients; cook 4 min or til beef is lightly browned, stirring to crumble. Remove from heat. Add rice, 1/2 c pasta sauce, and cheese to beef mixture, stirring to combine.
  5. While beef cooks, combine 1 1/2 c pasta sauce and wine to a boil in a small saucepan.
  6. Spoon about 3/4 c beef mixture into each pepper. Place peppers in a 2 quart baking dish coated with cooking spray; add sauce mixture then cover with foil.
  7. Bake at 450 for 20 minute Uncover; bake 5 more min or til lightly browned. Garnish with pepper tops if desired.

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