Tuscan Stuffed Peppers

Ingredients

• 1 pkg Tuscan Herb Risotto Mix
• 2 ¹⁄₂ cups hot water
• ¹⁄₂ cup frozen peas
• 1 tbsp butter
• 1 lb (450 g) lean ground beef
• 6 cherry tomatoes
• 2 green onion
• 1 medium carrot
• 3 large bell peppers
• ¹⁄₂ cup shredded cheese, your choice

Preparation

1. Preheat oven to 350° F. Line Sheet Pan with Sheet Pan Liner.
2. In Round or Multipurpose Steamer, stir mix with hot water. Cover; microwave on high 17 min, or until tender. Remove from microwave; stir in peas and butter. Cover; let stand 3 min, or until excess liquid is absorbed.
3. Meanwhile, in Sauté Pan over medium heat, brown beef. Chop cherry tomatoes, green onion, and carrot; add to pan. Cook until veggies have softened. Stir in cooked risotto.
4. Cut peppers in half lengthwise; scrape out and discard seeds.
5. Arrange peppers on pan. Fill with risotto mixture and top with cheese. Bake until heated through and peppers have softened.
6. Add toppings, if desired.