Marinara Stuffed Peppers

55 min
4 servings
$2.70/serving

Layers of flavour make these stuffed peppers an Epicure favourite.

Perfectly Balance Your Plate

Serve with a side salad and prepared Epicure Dressing.

Ingredients

4 medium bell peppers

1 lb (450 g) extra lean ground beef

1 tbsp vegetable oil

¹⁄₂ cup diced carrot

¹⁄₂ cup diced onion

1 tbspVegetable Seasoning

2 cupsMarinara Sauce, prepared, divided

¹⁄₂ cup cooked rice

¹⁄₄ cup raisins

Preparation

Preheat oven to 375 °F (190 °C).
For stuffed pepper halves, cut peppers in half lengthwise and gently remove pith and seeds.
For stuffed whole peppers, cut tops from peppers and gently remove pith and seeds. Dice pepper tops and mix with carrot and onion.
In a frying pan, cook beef until no longer pink. Drain excess fat. Remove from pan and set aside.
In the same pan, heat oil over medium-high heat. Add vegetables and Vegetable Seasoning and cook for 5 minutes. Add beef. Stir in a ¹⁄₂ cup Marinara Sauce and remaining ingredients.
Spoon mixture into peppers. Place in shallow baking dish and pour remaining Marinara Sauce around peppers.
Cover tightly with foil and bake for 30-40 minutes.

Nutritional Information

Per serving: Calories 330, Fat 9 g (Saturated 2 g, Trans 0.5 g), Cholesterol 60 mg, Sodium 160 mg, Carbohydrate 37 g (Fibre 6 g, Sugars 15 g), Protein 26 g.

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Vegetable Seasoning

Marinara Sauce Mix