Food & Drink

Recipe of the Day: Teriyaki Beef Stuffed Peppers for 2

Teriyaki Beef Stuffed Peppers for 2
Teriyaki Beef Stuffed Peppers for 2


1/2 cup uncooked minute white rice

1/2 cup beef flavored broth

2 large red bell peppers

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.