Teriyaki Beef Stuffed Peppers (Cooking for 2)

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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 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.

Step 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.

Step 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.

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