Cook the rice without salt or butter according to the package directions.Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir 2 cups of the sauce and the rice in the skillet.Cut each pepper in half lengthwise. Discard the seeds and white membranes. Place the pepper shells in a 17 x 11-inch roasting pan.Spoon the beef mixture into the pepper shells. Pour the remaining sauce over the filled peppers. Cover the dish.Bake at 400° F. for 45 minutes or until the peppers are tender. Top with the cheese. Let stand for 5 minutes or until the cheese is melted.
0.5 cup uncooked instant brown rice1 0% extra lean ground beef3 cups Prego® Lower Sodium Traditional Italian Sauce6 medium green pepper1 cup shredded fat free mozzarella cheese (about 4 ounces)
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