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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 whole(s) tomatoes chopped |
1/2 clove(s) garlic, medium minced |
1/2 teaspoon(s) oregano |
1 2/5 teaspoon(s) cumin |
6 ounce(s) lean ground beef |
1/2 cup(s) brown rice cooked |
2 whole(s) eggs |
2 tablespoon(s) onion chopped |
1/4 teaspoon(s) salt |
1/8 teaspoon(s) pepper |
2 whole(s) large green peppers seeded and cut in half lengthwise |
Directions:
1. Make the salsa: in a small bowl combine the tomatoes, garlic, 1/4 teaspoon oregano and cumin. Set aside. Cilantro and jalapeño can be added if desired.
2. Make the filling: in a large bowl combine beef, rice, egg substitute, onion, salt and black pepper thoroughly. Stir in the 2/3 cup of tomato salsa. Spoon the filling into the pepper halves.
3. Using nonstick cooking spray take 4 (12 X 12-inch) heavy-duty foil sheets and spray, then place each pepper half on the foil sheet and double fold the sides and ends of foil to seat it as a packet, then place the packets on the baking sheet.
4. Bake the pepper packets at 350 degrees F for 45 minutes or until the meat is browned and the vegetables tender. Remove from oven and open one end of each packet carefully to allow the steam to escape. Then open the packets completely and serve the stuffed peppers with the remaining salsa.
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