Stuffed Peppers

You may be thinking Stuffed Peppers sound like something that takes a lot of time because you're going to have to turn on a hot oven - creating a lot more work than what you're in the mood for tonight...Man oh man! Do I have GOOD news for you.  This Stuffed Pepper recipe is so easy AND you can make it all on your stove top in the SAME skillet!  Even better,  these peppers are so flavorful and delicious I’m sure they’ll quickly become a favorite and regular in your weekly dinner rotation.

Ingredients:

• 12-16 oz. lean ground meat*
• 2 oz. chopped green onions, divided
• 1/2 tsp. each: garlic powder, ground black pepper, Italian seasoning, sea salt
• 2 medium to large bell peppers (about 6 oz. each)
• 10 oz Pomi tomato sauce (or similar brand)
• 8 oz. tomatoes, diced 

*MRC Clients refer to your menu for exact protein portion sizes. This recipes uses 4 servings ground meat.

Instructions:

1. In a large skillet over medium heat, cook meat. Stir in 1 TBSP of the green onions, garlic powder, and ground black pepper and cook for another 2 minutes. Drain meat, place in a bowl, and set aside.
2. In a medium bowl, combine Pomi, diced tomatoes, remaining green onions, sea salt, and Italian seasoning. Set aside.
3. Cut bell peppers in half lengthwise, removing seeds and ribs. Divide the meat mixture evenly among the pepper halves and arrange in the skillet. Pour the sauce mixture evenly over the stuffed pepper halves.
4. Cover the skillet and let simmer on medium-low for about 20-25 minutes until everything is heated through, the sauce is bubbly, the tomatoes are soft, and the peppers have softened somewhat, but still retain their shape.
5. Transfer to a plate, top with extra sauce, and serve warm.

Makes 4 Servings | Serving Size: 1 pepper half | One Serving Replaces: 1 protein and 1 vegetable serving