Marinara Stuffed Peppers
We just can’t get enough of stuffed peppers! Such a fun & easy way to make a vegetable the star of the dish. This is the ideal way to use up any leftover over Marinara Sauce.
Ingredients
- 4 medium bell peppers
- 1 lb (450 g) extra lean ground beef
- 1 tbsp vegetable oil
- 1⁄2 cup diced carrot
- 1⁄2 cup diced onion
- 1 tbsp Vegetable Seasoning
- 2 cups Marinara Sauce, prepared, divided
- 1 can (28 oz/796 ml) diced tomatoes
- 1 can (28 oz/796 ml) crushed tomatoes
- 3 tbsp Marinara Sauce Mix
- 1⁄2 cup cooked rice
- 1⁄4 cup raisins
Preparation
- Preheat oven to 375 °F (190 °C).
- For stuffed pepper halves, cut peppers in half lengthwise and gently remove pith and seeds.
- For stuffed whole peppers, cut tops from peppers and gently remove pith and seeds. Dice pepper tops and mix with carrot and onion.
- In a frying pan, cook beef until no longer pink. Drain excess fat. Remove from pan and set aside.
- In the same pan, heat oil over medium-high heat. Add vegetables and Vegetable Seasoning and cook for 5 minutes. Add beef. Stir in a 1⁄2 cup Marinara Sauce and remaining ingredients.
- Spoon mixture into peppers. Place in shallow baking dish and pour remaining Marinara Sauce around peppers.
- Cover tightly with foil and bake for 30-40 minutes.
Epicure Products Used
Nutritional Information
Per serving: Calories 330, Fat 9 g (Saturated 2 g, 0.5 0 g), Cholesterol 60 mg, Sodium 160 mg, Carbohydrate 37 g (Fiber 6 g, Sugars 15 g), Protein 26 g.
Perfectly Balance Your Plate
Serve with a side salad and prepared Epicure Dressing.