Teriyaki Beef Stuffed Peppers

• 1 cup Rice cooked
• 1/2 cup Beef Broth
• 2 Red Peppers large
• 1 pound Ground Beef lean
• 3 stalks Scallions sliced. separated green and white
• 1/2 cup Carrots shredded
• 3 tablespoons Brown Sugar packed
• 2 tablespoons Soy Sauce
• 1 tablespoon Chili Garlic Sauce
• 1/2 teaspoon Ginger ground
• 1/2 cup Mozzarella Cheese shredded

1. 1. Heat oven to 425u0b0F. Spray 8-inch square (2-quart) baking dish with cooking spray. In medium bowl, mix rice and broth. Cut each bell pepper in half vertically. Remove seeds and membranes; place cut side up in baking dish.
2. 2. In 10-inch nonstick skillet, cook beef, green onion whites and shredded carrots over medium heat 8 to 9 minutes, stirring occasionally, until beef is deep brown and vegetables soften. Stir in brown sugar, soy sauce, chile garlic sauce and ginger; cook 1 to 2 minutes longer or until sauce is absorbed. Stir beef mixture into rice mixture. Stir in cheese.
3. 3. 3 Divide beef mixture evenly among bell peppers in baking dish. Cover tightly with foil. Bake 45 to 50 minutes or until bell peppers and rice are tender; top with green onion greens.

rice cooked, beef broth, red peppers, stalks scallions, carrots, brown sugar, soy sauce, garlic, ginger ground, mozzarella cheese

Taken from www.epicurious.com/recipes/member/views/teriyaki-beef-stuffed-peppers-5ad56388758efe0b65116cd9 (may not work)