Preheat oven to 350°F. Cook rice according to package directions. Cut tops off peppers, and remove seeds and membranes. Place peppers, cut sides up, on a rimmed baking sheet. Cover with foil. Bake 15 minutes or until just tender.
Meanwhile, cook beef, onion, garlic, oregano, and pepper in a large skillet over medium-high heat 6 minutes or until beef is browned and crumbly; drain if necessary. Stir in rice and tomato sauce.
Spoon rice mixture into peppers. Sprinkle with cheese. Bake 10 minutes or until browned and bubbly.
Side Dish Ingredients
1 avocado, mashed
3 slices multigrain crispbread
1 Tbsp chopped fresh chives
⅛ tsp salt
⅛ tsp pepper
Side Dish Instructions
Spread avocado over each crispbread slice; sprinkle with chives, salt, and pepper .
Nutritional Information
Main
Side
Total
Servings
3
3
Fat (g)
11
10
21
Sat. Fat (g)
5
1
6
Protein (g)
31
3
34
Carb (g)
31
14
45
Fiber (g)
5
8
13
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