Recipe courtesy of Bobby Deen
Episode: Junk-Less Food
Print
Total:
1 hr 20 min
Prep:
25 min
Cook:
55 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Total:
1 hr 20 min
Prep:
25 min
Cook:
55 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Ingredients

Bobby's Fresh Salsa: 
  • 1 tablespoon fresh lime juice
  • 1 tablespoon chopped fresh cilantro
  • 1/8 teaspoon salt
  • 2 medium tomatoes, quartered
  • 1/2 jalapeno, finely chopped
  • 1/2 medium yellow onion, thinly sliced
  • 1/2 yellow bell pepper, chopped
Stuffed Peppers:
  • 4 large red bell peppers
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 1/4 pounds extra-lean ground beef (90-percent lean)
  • 2 cloves garlic, minced
  • 1 cup cooked brown rice
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup chopped green onions
  • 2 cups shredded low-fat Monterey Jack cheese
  • Chopped fresh basil, for topping

Directions

Watch how to make this recipe.

For the salsa: Place the lime juice, cilantro, salt, tomatoes, jalapenos, onions and peppers in a food processor. Pulse to combine, then set aside. 

For the stuffed peppers: Preheat the oven to 350 degree F. Start by cutting the peppers in half lengthwise, leaving the stems intact. Remove the seeds and ribs inside the peppers. 

Heat a skillet to medium-high heat and add the olive oil and onions, cook for about 1 minute. Next add the ground beef and garlic and cook until the onions become translucent, about 8 minutes. 

In a separate bowl mix 1 cup of the salsa, the rice, sour cream and green onions. Add the ground beef mixture and combine thoroughly. Stuff the mixture into the peppers. Sprinkle each pepper half with 2 tablespoons of the cheese. 

Place the stuffed peppers in a casserole dish, cover with foil and bake for 30 minutes. Remove the foil and continue to cook until heated through, 15 minutes. Top with basil and enjoy. 

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