TERIYAKI BEEF STUFFED PEPPERS (COOKING FOR 2)

Teriyaki Beef Stuffed Peppers (Cooking for 2) image

Classic stuffed peppers get a flavorful teriyaki twist and pretty presentation in this new dinner for two that's a little bit sweet, savory and spicy, too.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 2

Number Of Ingredients 11

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Ingredients

1/2 cup uncooked Minute™ white rice
1/2 cup Progresso™ beef flavored broth (from 32-oz carton)
2 large red bell peppers
1/2 lb lean (at least 80%) ground beef
2 green onions, thinly sliced on the bias, white and green parts separated
1/2 cup shredded carrots
3 tablespoons packed brown sugar
2 tablespoons soy sauce
1 tablespoon chile garlic sauce
1/2 teaspoon ground ginger
1/2 cup shredded mozzarella cheese (2 oz)

Steps:

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.
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.
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.

Nutrition Facts : Calories 620, Carbohydrate 78 g, Cholesterol 85 mg, Fat 3, Fiber 5 g, Protein 34 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1560 mg, Sugar 30 g, TransFat 1 g