Friday, June 8, 2007

Pecan-Stuffed Peppers

6 large green or red bell peppers
2 tsp. olive oil
1 lb. lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
2 cups cooked rice, cooled
1 cup PLANTERS Pecan Pieces, toasted
1/4 cup KRAFT 100% Grated Parmesan Cheese
1 tsp. 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, meat, onion and garlic; cook until meat 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 min. or until heated through.


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