Ingredients

6 bell peppers (any color)
1 tbsp (15 mL) oil
1 lb. (450 g) ground beef
¾ cup (175 mL) chili sauce or ketchup
2 tbsp (30 mL) brown sugar
2 tbsp (30 mL) Worcestershire sauce
1 tbsp (15 mL) barbecue seasoning
2 cups (500 mL) cooked rice
4 oz. (125 g) cheddar cheese, grated (1 cup/250 mL)

Directions

Preheat the oven to 350°F (175°C).
Place the wide serrated end of the Pepper Corer around the stem. Twist, then lift to pull out the seeds and ribs. Turn the pepper over and tap out any leftover seeds. Slice a thin strip from the bottom of each pepper so they stand flat. Place in a large microwave-safe bowl and microwave for 5 minutes. Transfer to the baking pan.
Heat the oil in a large skillet over medium heat for 2–3 minutes.
Add the beef to the skillet. Cook the beef, breaking it into crumbles, for 8–10 minutes, or until the beef is no longer pink.
Add the chili sauce, brown sugar, Worcestershire, and rub. Bring the mixture to a simmer and cook, stirring every so often, for 3–4 minutes, or until thickened.
Add the rice to the skillet and stir to combine. Spoon the beef mixture evenly into the peppers and place them in the pan. Cover the pan with foil and bake for 20 minutes.
Remove the foil from the pan and top the peppers with cheese. Bake for an additional 20 minutes, or until the peppers are soft and the cheese has browned.

Yield:

6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 400, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 70 mg, Sodium 1,140 mg, Carbohydrate 41 g, Fiber 1 g, Sugars 16 g (includes 4 g added sugar), Protein 22 g