STUFFED PEPPERS

Toby Amidor Cookbook cover  -- This recipe is courtesy of Toby Amidor, MS, RD and was not funded by the Beef Checkoff.
This recipe is courtesy of Toby Amidor, MS, RD and was not funded by the Beef Checkoff.
 
  • Total Recipe Time: 2 hours
  • Makes 4 servings

INGREDIENTS

  1. 8 ounces Ground beef (90% lean)
  2. 1/2 cup white basmati rice
  3. 1 medium yellow onion
  4. 2 cloves garlic
  5. 1/2 cup no-salt-added tomato sauce
  6. 2 whole dried basil, crumbled (or 2 teaspoons crumbled dried basil)
  7. 1/4 teaspoon salt
  8. 1/8 teaspoon freshly ground black pepper
  9. cooking spray
  10. 6 dried apricots
  11. 4 large red bell pepper
  12. 1/2 cup nonfat plain Greek-style yogurt
  13. 1/4 cup chopped fresh chives

INSTRUCTIONS FOR STUFFED PEPPERS

  1. Combine ¾ cup water and the rice in a medium saucepan, and bring to a boil over high heat. Reduce the heat to low, cover the pan and simmer until the rice is tender and most of the liquid has been absorbed, about 12 minutes. Remove from the heat and allow to stand, covered, for 5 minutes; then fluff the rice with a fork and set it aside.
  2. Chop the onion. Mince the garlic. Heat the olive oil in a medium skillet over medium heat. When the oil is shimmering, add the chopped onion and sauté until soft and translucent, about 4 minutes. Add the minced garlic and continue to cook until fragrant, 30 seconds. Add the ground beef and cook, breaking it up with a spoon, until it is well browned, about 5 minutes. Add the tomato sauce, dried basil leaves, salt and pepper and continue to cook until fragrant, 5 minutes. Then remove from the heat and set aside to cool for about 10 minutes.
  3. Preheat the oven to 400°F. Coat a large baking dish with cooking spray and set it aside.

    Cut the mozzarella into ¼-inch cubes. Chop the dried apricots. Place both in a large bowl, add the cooled beef mixture, and toss to combine.

    Slice the tops off the bell peppers. Using a paring knife, gently remove the membrane and seeds. Spoons ¾ cup of the beef mixture into each cored bell pepper, and arrange the peppers in the prepared bakingdish, leaving about 2 inches between them. Cover the dish with aluminum foil, and bake for 50 minutes. Then uncover and bake for another 20 minutes.
  4. Meanwhile, stir the yogurt and chopped chives together in a small bowl. Place a stuffed pepper on each of four plates. Spoon 2 tablespoons of the yogurt mixture over each one, and serve.
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