Stuffed Peppers

INGREDIENTS

• 175 ml or 3/4 cup All-Bran Original* cereal
• 4 large green or red peppers
• 1 oinion, finely chopped
• 375 g or 3/4 lb lean ground beef
• 1 clove garlic, minced
• 375 ml or 1 1/2 cup cooked rice (from 125 mL raw)
• 250 ml or 1 cup canned tomatoes with juice
• 1 can (398 ml) tomato sauce, divided
• 5 ml or 1 tsp dried oregano leaves, crushed
• 2 ml or 1/2 tsp salt
• pepper to taste
• 50 ml or 1/4 cup grated Cheddar cheese (optional)

DIRECTIONS

1. Wash peppers and cut in half lengthwise. Remove core, white ribs and seeds. Blanch peppers in boiling water for 4 minutes. Drain and set aside.

2. In large skillet over medium heat, cook beef, onions and garlic until meat is brown; drain. Remove from heat. Stir in cereal, rice, tomatoes, 125 ml (1/2 cup) of tomato sauce and seasonings.

3. Spoon mixture into peppers. Place in baking dish just large enough to hold them. Sprinkle with cheese if desired. Pour tomato sauce around peppers. Bake at 180°C (350°F) 20-25 minutes or until hot.


Whenever cooking with raw meats, ensure safe internal temperature is reached.

YIELD: 4 servings

PER SERVING:
345 Calories
23.4 g Protein
42.5 g Carbohydrate
11.2 g Fat
8.4 g Dietary Fibre



In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.