Light Italian Rice Ball Inspired Stuffed Peppers

Step 1

Cut the upper most part of the peppers off (including the stem) to create an opening in the pepper for stuffing. Clean out the seeds and ribs.

Step 2

Microwave the peppers for about 10 minutes or until slightly softened.

Step 3

In the meantime, preheat the oven to 350°F.

Step 4

Dice the onion. In the frying pan, add olive oil spray and saute the onion over medium high for 5 minutes or until slightly tender and translucent.

Step 5

Add ground beef and break apart with a wooden spoon, cooking until no longer pink.

Step 6

Next, season with the Italian seasoning, garlic powder, salt, onion powder, and oregano. Stir in the marina sauce, pecorino romano, cooked rice, and peas until thoroughly combined.

Step 7

Stuff the inside of each pepper with equal amounts of the filling and place in a baking dish. Top with the mozzarella cheese.

Step 8

Pour broth or water around the peppers, about 1 inch high to surround the peppers.

Step 9

Cover with foil and bake for 20 minutes. Remove foil and broil for 1-2 minutes for a golden brown top.