Ingredients
- 6 medium sized peppers
- 3/4 lb. ground round (I used 1.25 lbs. of ground sirloin)
- 1 3/4 c. finely chopped onion
- 1 clove garlic, minced
- 1 29 oz. can tomato sauce
- 1 1/2 c. cooked rice (I used brown rice)
- 1 t. marjoram
- 1 t. oregano
- 1/8 t. salt
- 1/4 t. pepper
- 1/4 c. plus 2 T. nonfat sour cream
- (shredded colby & monterey & avocado, if you’d like – this was my own addition)
Preparation
Step 1
Cut off tops of peppers. Remove and discard seeds and membranes. Finely chop pepper tops, discarding stems; set chopped pepper aside. Cook pepper cups in boiling water to cover 5 minutes. Drain peppers and set aside.
Cook chopped green pepper, ground round, onion and garlic in a dutch oven over medium high heat 5 minutes, stirring until meat crumbles and vegetables are tender. Add tomato sauce and next 5 ingredients. Bring to a boil, reduce heat and simmer uncovered, 6 minutes, stirring often.
Spoon meat mixture evenly into pepper cups; place in an 11×7″ baking dish. Add hot water to dish to depth of 1/2″. Bake, uncovered, at 350* for 20-25 minutes or until thoroughly heated. Spoon 1 tablespoon sour cream on each pepper before serving.
(I put a little shredded cheese on top and some mashed avocado on mine!)