Stuffed Peppers

• servings: 2 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

-2 oz. regular long grain rice

2 medium red bell peppers

1 tsp. olive oil

½ c. minced red onion

5 oz. ground skinless chicken breasts

2 garlic cloves (we like 3!)

¼ tsp. salt

1 tsp. black pepper

½ c. crushed tomatoes (no salt added)

¼. c. slivered fresh basil

½ c. tomato sauce (no salt added)

Directions

Preheat oven to 350°; Spray 8 inch round baking dish with nonstick cooking spray.

Prepare rice as directed on box. Set aside.

Meanwhile, with paring knife, cut off stem ends of bell peppers. Remove and discard seeds; reserve peppers and stem ends.

In large pot of boiling water, cook peppers and stem ends 5 minutes until softened; with slotted spoon, transfer peppers and stem ends to paper towels; place cut-side down to drain.

In large nonstick skillet, heat oil, add onions and garlic. Cook over medium-high heat, stirring frequently for 5 minutes or unti onions are softened. Add chicken, salt, and black pepper; cook, stirring to break up meat, 4-5 minutes or until no longer pink. Add crushed tomatoes, 1/8 c. of the fresh basil and the cooked rice; cook stirring constantly, 3 minutes, until the mixture comes to a boil.

Spoon ½ of the chicken mixture into each drained bell pepper; top with a stem end. Stand peppers upright in prepared baking dish; bake 30 minutes.

Meanwhile, in cup or small bowl, combine tomato sauce and remaining basil.

Spoon tomato sauce mixture over baked peppers; bake 10 minutes longer, until peppers are very tender and filling and sauce are heated through.

Transfer stuffed peppers and sauce to serving platter and enjoy!