Beef-Stuffed Pepper Boats Recipe

Ingredients

• 2 pounds (1 kg) 80/20 (lean) ground beef
• Water
• 1-1/2 cups (375 mL) instant brown rice
• 1 zucchini, chopped
• 2 teaspoons (10 mL) dried Italian seasoning
• 1-2/3 cups (400 mL) spaghetti sauce divided use
• 1-1/2 cups (375 mL) shredded mozzarella cheese divided use
• 3 large bell peppers (1 green 1 red, 1 yellow), halved lengthwise and cored 3 (see Tips)

Instructions

1. In a large skillet, over medium-high heat, cook beef, breaking it up with a spoon, for 5 to 6 minutes or until no longer pink. Drain off fat.
2. Meanwhile, in a medium saucepan, bring 1-1/2 cups (375 mL) water to a boil over high heat. Stir in rice. Reduce heat to medium-low, cover and simmer for 5 minutes. Remove from heat and let stand for 5 minutes, then stir in beef, zucchini, Italian seasoning, 1 cup (250 mL) spaghetti sauce and 1 cup (250 mL) cheese.
3. Tear off 6 sheets of heavy-duty foil, large enough to wrap each bell pepper half. Coat each sheet with nonstick vegetable cooking spray.
4. Place a pepper half on each prepared foil sheet. Spoon beef mixture into pepper halves, dividing evenly, and top with the remaining sauce and cheese. Fold edges of foil up into a bowl shape around the pepper. Spoon 1 tablespoon (15 mL) water into the bottom of each packet. Fold foil into tent-style packets and seal edges tightly. Refrigerate for up to 3 days.
5. At the Campsite:
6. Prepare campfire coals. Place stuffed pepper packets on hot coals and cook for 20 to 25 minutes or until filling is heated through, peppers are tender, and the edges are crisp.