PECAN-STUFFED PEPPERS

Pecan-Stuffed Peppers image

Think stuffing sweet bell pepper halves with rice, beef, onions, Parmesan and pecans sound good? Well, you're right. You're so very right.

Provided by My Food and Family

Categories Recipes

Time 45m

Yield Makes 6 servings, 2 filled pepper halves each.

Number Of Ingredients 11

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Ingredients

6 large green or red bell peppers
2 tsp. olive oil
1 lb. lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
2 cups cooked rice, cooled
1 cup pecan pieces, toasted
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. black pepper
1 tsp. dried Italian seasoning
1 egg, lightly beaten

Steps:

Preheat oven to 350°F. Remove tops from bell peppers; chop tops. Cut peppers in half lengthwise; remove seeds. Set peppers aside.
Heat oil in large skillet on medium-high heat. Add chopped peppers, meat, onion and garlic; cook until meat is browned, stirring frequently. Drain. Add rice, pecans, Parmesan cheese, black pepper and Italian seasoning; mix well. Cool slightly. Stir in egg. Spoon evenly into pepper halves. Place in shallow baking dish.
Bake 25 min. or until heated through.

Nutrition Facts : Calories 450, Fat 26 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 22 g