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Teriyaki Beef Stuffed Peppers (Cooking for 2)
Teriyaki Beef Stuffed Peppers (Cooking for 2)
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Prep Time:
25 minutes
Total Time:
1 hour 10 minutes
Teriyaki stuffed peppers: Sweet, savory, and spicy twist on a classic dish for two.
Ingredients:
  • 1/2 cup uncooked Minute™ white rice
  • 1/2 cup Progresso™ beef flavored broth (from 32-oz carton)
  • 2 large red bell peppers
  • 1/2 lb lean (at least 80%) ground beef
  • 2 green onions, thinly sliced on the bias, white and green parts separated
  • 1/2 cup shredded carrots
  • 3 tablespoons packed brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon chile garlic sauce
  • 1/2 teaspoon ground ginger
  • 1/2 cup shredded mozzarella cheese (2 oz)
Instructions:
  • Preheat oven to 425°F. Grease an 8-inch square (2-quart) baking dish. Combine rice and broth in a medium bowl. Vertically halve each bell pepper, remove seeds and membranes, then arrange them cut side up in the baking dish.
  • Cook the beef, green onion whites, and shredded carrots in a 10-inch nonstick skillet over medium heat for 8 to 9 minutes until the beef is deep brown and the vegetables soften. Add brown sugar, soy sauce, chile garlic sauce, and ginger and cook for 1 to 2 minutes until the sauce is absorbed. Combine the beef mixture with the rice mixture and stir in the cheese.
  • Evenly stuff bell peppers with beef mixture in a baking dish, cover tightly with foil, and bake for 45 to 50 minutes until bell peppers and rice are tender. Sprinkle with green onion greens before serving.

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