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Unstuffed Peppers



2 cups uncooked instant (10-minute) brown rice

12 ounces lean ground beef

1 teaspoon olive oil

1 each red and yellow bell peppers, cored and cut into strips

2 cups bottled marinara sauce

1 teaspoon fennel seeds (optional)

1/2 cup shredded mozzarella cheese


Bring 1 3/4 cups water to boil in a medium saucepan. Add rice, cover and simmer 5 minutes. Remove from heat; let stand until ready to serve, at least 5 minutes.

Meanwhile heat a large nonstick skillet over medium-high heat. Add ground beef and cook, breaking up clumps with a wooden spoon, about 3 minutes or until meat is no longer pink. Remove to a plate and set aside.

Heat oil in skillet. Add peppers and saute over high heat 3 minutes or until lightly charred in a few places. Add sauce and fennel seeds, bring to a simmer, cover and cook 3 minutes or until peppers are tender.

Stir in beef; heat through. Spoon rice on serving plates, top with beef mixture and sprinkle with cheese.

Shared with by Varanese.


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