Stuffed Peppers
Stuffed Peppers is a gluten free and dairy free recipe with 4 servings. This recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 376 calories, 11g of protein, and 23g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of onion, ground beef, rice, and a handful of other ingredients are all it takes to make this recipe so scrumptious.
Instructions
In a 2 cup measuring cup combine rice and water and cover tightly with plastic wrap. Cook at 100 percent power for 4 minutes.
Heat oil in 2 quart casserole dish uncovered for 2 minutes. Stir in onions and crumbled beef and cook uncovered for 5 minutes stirring once.
Drain off most of fat, leaving 2 to 3 tablespoons in dish.
Add 1 1/2 cups tomatoes, garlic, thyme and oregano and drained rice and stir to combine. Slice off tops of 4 green or red bell peppers and remove seeds. Divide stuffing among the peppers and replace tops of peppers.
Place peppers in baking dish.
Combine 1/2 cup crushed tomatoes, 1/4 cup white wine and 1/4 cup water and pour into bottom of dish. Cover tightly with heavy duty plastic wrap and cook for 20 minutes. Poke through wrap with knife after 10 minutes of cooking to let steam escape.
Let stuffed peppers stand for about 5 minutes after cooking.