Ingredients
Scale
- 1/2 lb very lean ground beef, lamb or venison
- 1/2 of a red onion, chopped (about 2/3 cup)
- 3 cloves of garlic, peeled and chopped fine
- 1 cup cooked brown or white Basmati rice
- 1 cup cherry tomatoes, cut in quarters (or you can substitute canned tomatoes)
- About 2 tablespoons of fresh herbs, chopped fine (I used basil, rosemary & thyme this time … but use whatever herbs you prefer or have on hand)
- 3/4 cup lowfat cottage cheese
- 1/4 cup tomato-basil-flavored feta cheese
- 1/4 cup shredded Asiago cheese
- Fresh ground pepper and salt, to taste
- Several small sweet peppers
Instructions
- In a saucepan or skillet, brown the ground beef over medium heat. Add the onion and garlic about half-way through and cook until the onion is soft and translucent.
- Stir in the cooked rice, tomato, herbs, and cheeses. Add fresh ground pepper and salt to taste.
- Cut the tops off the little peppers and remove any seeds or ribs from the center of the pepper.
- Spray an oven-safe bowl or rimmed baking dish with cooking spray and line the bottom with some of the beefy rice stuffing.
- Use a small spoon to stuff as much of the filling inside each pepper as possible. Arrange the peppers over the rice mixture, setting the top back on each one.
- Set a piece of aluminum foil over top of the peppers, bake at 400 F for 15 minutes, then remove the foil and bake for 10 – 20 more minutes or until the peppers are soft and the skin begins to bubble and brown.
Notes
Cook the peppers a little more than the pics shown here … till the skins are bubbled and browning in spots.