Stuffed Red Peppers

These peppers are stuffed to the brim with beef, pasta, cheese and spices for a delicious and colorful main course.

Prep/Cook Time: 1 Hour 30 Minutes, Servings: 4

Ingredients 

• 12 ounces lean ground beef or lean ground lamb
• ¼ cup cooked orzo pasta
• ¼ cup fine dry breadcrumbs
• 2 ounces reduced-fat feta cheese, crumbled (½ cup), plus 1 tablespoon for garnish
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
• 4 medium red sweet peppers
• ¾ cup reduced-sodium chicken broth

Directions

1. Preheat oven to 350°F. In a medium bowl, combine beef (or lamb), orzo, breadcrumbs, 2 ounces feta, Parmesan and thyme.
2. Cut the top off each pepper; remove stems and seeds. Trim the bottoms so the peppers can stand upright, but do not cut into the insides. Divide meat mixture among peppers. Stand peppers in a 2-quart baking dish; pour broth around them. Cover dish with foil.
3. Bake for 1 to 1¼ hours, or until peppers are tender and an instant-read thermometer inserted into the center of the filling registers 160°F. If desired, sprinkle with 1 tablespoon feta.

Nutritional Information

Per Serving: 271 calories; 12 g fat (5 g sat, 4 g mono); 62 mg cholesterol; 16 g carbohydrate; 6 g total sugars; 24 g protein; 3 g fiber; 457 mg sodium; 554 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.