Unstuffed Peppers
Minutes Prep Time: 15
Minutes Total Time: 30
Servings: 6
Difficulty: easy
Minutes Prep Time: 15
Minutes Total Time: 30
Servings: 6
Difficulty: easy
1 pound lean ground beef (93% lean)
1/2 cup yellow onion
2 cups chopped green bell pepper
1 teaspoon minced garlic
1 teaspoon salt
2 cans (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano
2 tablespoons Hunt's® Tomato Paste
1-1/2 cups instant white rice, uncooked
3/4 cup water
1/2 cup shredded Cheddar cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 81 mg | 8% |
Carbohydrate | 30 g | 10% |
Cholesterol | 47 mg | 16% |
Total Fat | 9 g | 13% |
Iron | 5 mg | 27% |
Calories | 280 kcal | 14% |
Sodium | 938 mg | 39% |
Protein | 18 g | 37% |
Saturated Fat | 4 g | 19% |
Sugars | 5 g | 1% |
Vitamin C | 38 mg | 63% |
Heat large skillet over medium-high heat. Add beef, onion, bell pepper, garlic and salt; cook 7 minutes or until beef is no longer pink and vegetableas are tender, stirring occasionally.
Add tomato sauce, tomato paste, rice and water; stir to combine. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until rice is tender.
Remove from heat; stir. Sprinkle with cheese; let stand 2 minutes or until cheese melts.
Unstuffed Peppers