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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 291.8
  • Total Fat: 14.4 g
  • Cholesterol: 50.0 mg
  • Sodium: 764.0 mg
  • Total Carbs: 25.5 g
  • Dietary Fiber: 3.9 g
  • Protein: 16.7 g

View full nutritional breakdown of Beth's Stuffed Bell Peppers calories by ingredient
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Beth's Stuffed Bell Peppers

Submitted by: ELIZABETHKFOX

Introduction

This recipe is adapted from two Emeril recipes, and is recorded for its nutrition information. This recipe is adapted from two Emeril recipes, and is recorded for its nutrition information.
Number of Servings: 6

Ingredients

    6 Green Bell Peppers, tops removed and seeds discarded
    93/7 Lean Ground Beef, 8 ounces
    Jennie-O Turkey Sausage, 8 ounces
    Yellow onion, diced
    Great Value Minced Garlic, 1 tbsp
    Parsley, 1/4 cup
    salt, 3/4 tsp
    black pepper, 1/2 tsp
    Emeril's Essence, 1 tsp
    Uncle Ben's Fast and Natural Brown Rice, 2 cups cooked
    Great Value All Natural Tomato Sauce, 8 ounces

    Optional Topping (not included in nutrition information):
    Great Value Italian Style Bread Crumbs, 2 tbsp, mixed with
    Parmesan cheese, 2 tbsp

Directions

Preheat the oven to 350 degrees F.

In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.

In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, turkey sausage, garlic, parsley, salt, black pepper, and Essence. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.

Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.

Remove from the oven and let rest for 10 minutes before serving.

Number of Servings: 6

Recipe submitted by SparkPeople user ELIZABETHKFOX.






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