Beef, Rice & Veggie Stuffed Peppers

Beef, Rice & Veggie Stuffed Peppers

adapted from Food Network

Garlic scapes are the edible green shoots of hard-neck garlic plants. You can usually find them at farmers' markets late spring or early summer but they store well in the refrigerator. They have a milder, less pungent garlic flavor than cloves.

Makes 2 servings                                                                6 WW pts / serving

2 bell peppers, any color

Cooking spray
4 oz. lean ground beef
Kosher salt and freshly ground black pepper
1/2 onion, finely diced
1 garlic scape or garlic clove, chopped
1/4 large zucchini, finely diced
2 plum tomatoes, seeded and finely diced
Pinch of crushed red pepper flakes, or to taste
1/2 cooked long-grain and wild rice
1/2 cups grated reduced fat pepper jack cheese, divided

1. Preheat the oven to 350 degrees F.
2. Cut the tops off the peppers; Remove and discard the stems, then finely chop the tops; set aside. 
3. Scoop out the seeds and as much of the membrane as possible. 
4. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
5. In a medium skillet coated with cooking spray cook the beef over medium-high heat,  breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. 
6. Season to taste with salt and pepper.
7. Remove to a paper towel-lined plate drain the fat; Wipe out the skillet and coat again with cooking spray.
8. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. 
9. Add the garlic and zucchini and cook for another minute. 
10. Add the tomatoes and season with salt and red pepper flakes. 
11. Cook until everything is heated through, then stir in the beef and rice. 
12. Taste and adjust the seasoning. Stir in 1/4 cup of the cheese.
13. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 2 Tbsp. cheese. 
14. Pour a small amount of water into the bottom of the baking dish.
15. Cover with foil and bake for 30 minutes. 
16. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, about an additional 20 minutes.

Enjoy!