Good-For-You Stuffed Peppers

  • Prep20 min.
  • Total1 hr. 10 min.
  • serv 6

Revive an old-fashioned recipe with new-fashioned sensibilities and enjoy.

POSTED IN: Dinner, Popular, Tomato Sauce


  • 1/2

    cup uncooked instant brown rice

  • 1

    pound 90% extra lean ground beef

  • 3

    cup Prego® Lower Sodium Traditional Italian Sauce

  • 6

    medium green peppers

  • 1

    cup shredded fat free mozzarella cheese (about 4 ounces)


    • 1

      Cook the rice without salt or butter according to the package directions.

    • 2

      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 in the skillet.

    • 3

      Cut each pepper in half lengthwise. Discard the seeds and white membranes. Place the pepper shells in a 17 x 11-inch roasting pan.

    • 4

      Spoon the beef mixture into the pepper shells. Pour the remaining sauce over the filled peppers. Cover the dish.

    • 5

      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.

made with


Serving Suggestion: Serve with a salad of romaine lettuce and cherry tomatoes drizzled with lowfat balsamic vinaigrette.  For dessert, serve biscotti with prepared lemon curd for dipping.