Stuffed Peppers

Portion Size: 4 oz. meat 

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 1/2 pounds lean ground beef 
8 medium green peppersWash, , remove stem and seeds, leave whole to stuff
1/2 cup chopped onion Wash, peel and chop
1 cup whole kernel cornUse frozen and low salt canned
2 cans low sodium tomato sauce 
1 cup cooked  riceMay use brown rice
1 teaspoon salt
1/4 teaspoon pepper 
This is a gluten free recipe. Always check each ingredient to be sure it is gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1In a large kettle over medium high heat, blanch peppers in boiling salted water for 3 to 5 minutes.
2Drain and rinse in cold water; set aside.
3In a skillet over medium heat brown beef and onion; drain.
4Add onion, corn, salt, pepper and rice. Mix well. 
5Loosely stuff into peppers.
6Place in a baking pan. Pour tomato sauce over peppers.
7Bake, uncovered, at 350 degrees for 30 to 35 minutes or until peppers are done and filling is hot. Cook until internal temperature reaches 165 F degrees for 15 seconds

Jacqueline Larson M.S., R.D.N. and Associates