Tuscan Stuffed Peppers

40 min

4 servings

Thank you, Krista Hennigar, for bringing the flavours of Tuscany in this easy and delicious stuffed pepper recipe. The best part? It’s a complete meal as is, no need to prepare anything else for a balanced plate.

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.

Nutritional Information

Per serving: Calories 450, Fat 21 g (Saturated 10 g, 1 0 g), Cholesterol 90 mg, Sodium 400 mg, Carbohydrate 33 g (Fiber 6 g, Sugars 8 g), Protein 32 g.

Tips

Any veggies can be used in the filling! Use what you have available in your fridge or freezer at home.

Swap ground beef with ground turkey or pork.

Perfectly Balance Your Plate

This is a perfectly balanced plate.