Speedy Stuffed Peppers

10 min

30 min

40 min

These Speedy Stuffed Peppers feature a delightful mix of ground beef, rice, and cheese, baked to perfection for a quick and satisfying meal.

1

Cut peppers in half lengthwise; remove seeds and membranes. Cook in boiling water, 5 minutes; drain well. (Or, microwave in 13x9-inch glass baking dish covered with plastic wrap 5 minutes on HIGH.)
2

In large skillet, brown ground beef, onion and garlic; drain. Remove from skillet; set aside.
3

In same skillet, prepare Rice-A-Roni^® Mix as package directs.
4

Heat oven to 375°F. Place cooked peppers cut-side up in 13x9-inch glass baking dish. Combine rice and beef mixture; spoon into pepper halves. Combine tomato paste, water and brown sugar; spoon over rice mixture.
5

Tent with foil; bake 25 to 30 minutes or until heated through. Sprinkle with cheese, if desired.