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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 175.5
  • Total Fat: 9.2 g
  • Cholesterol: 45.1 mg
  • Sodium: 359.7 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 2.5 g
  • Protein: 16.3 g

View full nutritional breakdown of Stuffed Peppers calories by ingredient
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Stuffed Peppers

Submitted by: KATHJOD


A flavorful change and low in calories! A flavorful change and low in calories!
Number of Servings: 8


    4 whole bell peppers, 2 red and 2 green
    1 lb. extra lean ground beef
    1 pck. Spanish Rice flavor Rice A Roni
    1 14-oz. can S&W Tomatoes, Mexican style
    Large pot of boiling water with lid
    Large cast-iron skillet with lid
    rectangular glass baking dish, 28x18x4 cm (approx. 12x7x2")
    Pam spray


Carefully cut circle around stem/top of 4 peppers, remove pith with fingers, and rinse out seeds. Drop whole into boiling water, cover, and cook 5 minutes. Drain and set, hole down, on towels to cool.

Preheat oven to 400 degrees.
Spray skillet with Pam. Fry ground beef loose just until done; drain fat and set aside meat. Wipe skillet with paper towel. Spray with Pam. Prepare Spanish Rice according to package directions. While rice simmers, spray baking dish with Pam. Cut well-drained and cooled peppers in half and arrange in baking dish. Add a pinch of cheese to the bottom of each pepper half. Set aside.

When rice is cooked al dente, add drained ground beef and stir well. Fill pepper halves (approx. 2 heaping T) with rice mixture, top with remaining cheese.
Bake 20 minutes or until heated through. Broil 2 or 3 minutes to melt and crisp cheese.
Serves 8 (halves) or 4 (whole.)

Number of Servings: 8

Recipe submitted by SparkPeople user KATHJOD.

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