Pecan Stuffed Peppers

Makes 6 Servings


6 green bell peppers
2 tsps olive oil
1 lb lean ground beef
1 onion, chopped
2 each minced garlic
2 cups cooked Minute® White Rice, cooled
1 cup pecan pieces, toasted
1/4 cup grated Parmesan cheese
1 tsp ground black pepper
1 tsp Italian seasoning
1 egg, lightly beaten


  • PREHEAT oven to 350°F. Remove tops from bell peppers; chop tops. Cut peppers in half lengthwise; remove seeds. Set peppers aside.
  • HEAT oil in large skillet on medium-high heat. Add chopped peppers, beef, onion and garlic; cook until beef is browned, stirring frequently. Drain. Add rice, pecans, Parmesan cheese, black pepper and Italian seasoning; mix well. Cool slightly. Stir in egg. Spoon evenly into pepper halves. Place in shallow baking dish.
  • BAKE 25 minutes or until heated through.
  • Storage Know-How: Store bell peppers, unwashed, in resealable plastic bag in refrigerator for up to 2 weeks.
  • Food Facts: Look for bell peppers that have a glossy surface, firm walls and are moderately heavy in weight.