Pecan Stuffed Peppers

Ingredients

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.