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Before you jump to Easy Italian Stuffed Peppers recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
Deciding to eat healthily provides great benefits and is becoming a more popular way of living. There are many health conditions associated with a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and hypertension. While we’re always being advised to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. A lot of people typically assume that healthy diets demand a lot of work and will significantly alter the way they live and eat. It is possible, though, to make some small changes that can start to make a difference to our everyday eating habits.
If you want to see results, it is definitely not a necessity to drastically change your eating habits. If you wish to commit to a wholesale change, that is okay but the main thing at first is to try to make sure that you are making more healthy eating choices. In time, you will probably discover that you will eat more and more healthy food as your taste buds get used to the change. Gradually, your eating habits will change and your new eating habits will entirely replace the way you ate previously.
As you can see, it is not hard to begin making healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to easy italian stuffed peppers recipe. To make easy italian stuffed peppers you only need 5 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Easy Italian Stuffed Peppers:
- Get 1/2 cup brown rice uncooked instant
- Provide 1 lb ground beef extra lean 90 %
- Take 3 cups sauce traditional Italian
- You need 6 green bell peppers medium size red or
- Get 1 (4 oz) bag Mozzarella cheese shredded fat free
Instructions to make Easy Italian Stuffed Peppers:
- Cook the rice without salt or butter according to the package directions.
- Cook the beef in a 10-inch skillet over medium-high heat until it’s well browned, stirring often to break up the meat. Pour off any fat. Stir 2 cups of the sauce and the rice into the skillet.
- Cut each pepper in half lengthwise. Discard the seeds and white membranes. Place the pepper halves in a 17 x 11-inch roasting pan.
- Spoon the beef mixture into the pepper shells. Pour the remaining sauce over the filled peppers. Cover pan.
- Bake at 400° F. for 45 minutes or until the peppers are tender. Top with the cheese. Let stand for 5 minutes or until the cheese is melted.
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