Skinny Cheeseburger Stuffed Peppers

Ingredients

• Brown rice

  Long-grain, raw

  ⅓ cup or 62g

• Red bell pepper

  Sweet, raw

  4 large (2-1/4 per pound, approx 3-3/4" lo or 656g

• Ground beef

  80% lean meat / 20% fat, raw

  1 lb or 453g

• Onions

  Raw

  1 cup, chopped or 160g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Worcestershire sauce

  2 tbsp or 34g

• Ketchup

  2 tbsp or 30g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Pickle relish

  Sweet

  1 tbsp or 15g

• Tomato sauce

  No salt added

  ⅓ cup or 82g

• Water

  Plain, clean water

  3 tbsp or 44g

• Mozzarella cheese

  Whole milk, low moisture

  4 oz or 113g

Directions

1. Prepare rice as per package directions; set aside. Cut off the top of 4 bell peppers about 1-inch down from top. Clean out seeds and membranes. Throw away the tops.
2. Preheat oven to 400 degrees F.
3. In a large nonstick pan, brown ground beef and onions. Season beef with a little salt and pepper. Be sure to break up ground beef into small pieces as it cooks.
4. Stir in Worcestershire sauce, ketchup, mustard, pickle relish, tomato sauce, and 3 tablespoons water. Mix well. Stir in ¾ cup shredded cheese and cooked rice. Mix well and continue to cook until heated through. Add 1-2 more tablespoons of water, if getting a little dry. Remove from heat.
5. Stuff each bell pepper with ground beef mixture, top each stuffed pepper with 1 tablespoon shredded cheese. Place each in a 9-inch baking dish. Pour 1 cup water in bottom of baking dish. Cover dish with foil and bake for 40-45 minutes. If peppers are not soft enough, cook about 5 minutes more.
6. Recipe inspired by: http://www.skinnykitchen.com/recipes/skinny-cheeseburger-stuffed-peppers/

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