Italian Stuffed Bell Pepper Recipe

Ingredients

• 2 large (600 g) peppers or 4 small peppers
• 1/2 cup (110 g) uncooked brown or white long grain rice
• 1 tablespoon (15 ml) olive oil
• 8 oz. (225 g) extra lean ground beef
• 1/2 (150 g) large onion, diced
• 1 carrot (80 g), shredded (optional)
• 1 tablespoon (15 ml) fresh basil, chopped
• 1 tablespoon (15 ml) fresh Italian parsley, chopped
• 1 tablespoon (15 ml) capers coarsely chopped (optional)
• 1 teaspoon (5 ml) Kosher salt
• 1/8 tsp. (0.62 ml) fresh ground black pepper
• 1/8 tsp. (0.62 ml) crushed red pepper or to taste
• 2 slices (50 g) Italian or French bread
• 8 oz. (227 g) can low sodium tomato sauce
• 1/2 cup (120 ml) water
• 1/2 cup (120 ml) low sodium chicken broth, white wine or water
• 2 tablespoons (30 ml) Romano or Parmesan cheese grated
• 2 large eggs, slightly beaten