Tuesday, October 12, 2010


1 lb lean ground beef
3 cloves of garlic, minced
3 cups chopped bell peppers
2 cans (14.5-oz each) Italian-style diced tomatoes
2 cups water
1 can (6-oz) tomato paste
8 tbsp shredded Parmesan cheese, divided
1 tsp salt
2 or 3 twists of fresh ground black pepper
1 cup uncooked instant brown rice

Spray a large, deep nonstick skillet with nonstick cooking spray. Add beef to saucepan and cook until browned through. Drain the meat to remove excess fat. Return the meat to the skillet with the garlic, cooking for about a minute. Add the bell peppers and cook approximately 3 more minutes until peppers are crisp tender. Stir in the tomatoes, water, tomato paste, two tablespoons of the Parmesan cheese, salt, and black pepper. Bring the mixture to a boil; stir in the rice. Remove from the heat, cover, let stand for five minutes. Sprinkle the remaining 6 tablespoons of Parmesan cheese over the mixture before serving.

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