TERIYAKI BEEF STUFFED PEPPERS FOR 2
1/2 cup uncooked minute white rice
1/2 cup beef flavored broth
2 large red bell peppers
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1/2 pound lean 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 ounces)
1 Heat oven to 425 degrees. 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 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. Serves 2.
Tips: Like it hot? Serve with extra chile garlic sauce. Need to save time? Opt for preshredded bagged carrots.