TERIYAKI BEEF STUFFED PEPPERS

Teriyaki Beef Stuffed Peppers image

Number Of Ingredients 11

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1 cup Rice [cooked]
1/2 cup Beef Broth
2 Red Peppers [large]
1 pound Ground Beef [lean]
3 stalks Scallions [sliced. separated green and white]
1/2 cup Carrots [shredded]
3 tablespoons Brown Sugar [packed]
2 tablespoons Soy Sauce
1 tablespoon Chili Garlic Sauce
1/2 teaspoon Ginger [ground]
1/2 cup Mozzarella Cheese [shredded]

Steps:

1. Heat oven to 425°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In medium bowl, mix rice and broth. Cut each bell pepper in half vertically. Remove seeds and membranes; place cut side up in baking dish.
2. In 10-inch nonstick skillet, cook beef, green onion whites and shredded carrots over medium heat 8 to 9 minutes, stirring occasionally, until beef is deep brown and vegetables soften. Stir in brown sugar, soy sauce, chile garlic sauce and ginger; cook 1 to 2 minutes longer or until sauce is absorbed. Stir beef mixture into rice mixture. Stir in cheese.
3. 3 Divide beef mixture evenly among bell peppers in baking dish. Cover tightly with foil. Bake 45 to 50 minutes or until bell peppers and rice are tender; top with green onion greens.