6 bell peppers, your choice color
1 pound ground beef
1.5 cups rice, cooked
1 onion, chopped
1 can mushrooms, drained
1 tbsp minced garlic
1 tsp cumin
1/2 tsp paprika
1/2 tsp cayenne pepper
2 tbsp parsley
1/2 cup sugar
1 cup shredded mozarella cheese
Rinse peppers and cut the tops off. Clean and seed the insides, pat dry and set aside.
Spray a pan with nonstick spray and saute onions and garlic on medium-high heat. Add meat and brown. Throw in the mushrooms and let heat for about 5 minutes. Then you can add the cumin, paprika, cayenne pepper, parsley and sugar. Make sure to mix everything well. Lastly, add the rice and incorporate everything very well.
Fill the peppers well with the meat and rice mixture and top with the cheese.
|Before sprinkling cheese on top|
Replace caps on the peppers.
Set in a baking pan sprayed with nonstick spray and bake at 375F for about 30 minutes. Check after that time and if it's not to your liking, let bake for about 5-10 more minutes.
|Right out of the oven|
I tell you, yum! Only 5 points per stuffed pepper! Now grab one and enjoy!