Lunch: Taco Stuffed Peppers Recipe

Ingredients

4 medium green peppers
1/3 cup uncooked orzo pasta
3/4 pound lean ground beef
1/4 pound reduced-fat bulk pork sausage
3 tablespoons chopped onion
2 plum tomatoes, seeded and chopped
2 tablespoons taco seasoning
1 garlic clove, minced
3/4 cup shredded reduced-fat cheddar cheese, divided

Instructions

Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
Cook orzo according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Reduce heat to low. Add the tomatoes, taco seasoning and garlic. Cook, uncovered, for 10 minutes, stirring occasionally.
Drain orzo; stir into meat mixture. Add 1/2 cup cheese. Spoon into peppers. Place in an 11-in. x 7-in. baking dish coated with cooking spray.
Cover and bake at 350 ° for 10 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

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