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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 258.8
  • Total Fat: 13.5 g
  • Cholesterol: 52.2 mg
  • Sodium: 318.5 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 3.1 g
  • Protein: 16.5 g

View full nutritional breakdown of I'm-So-Stuffed Bell Peppers calories by ingredient
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I'm-So-Stuffed Bell Peppers

Submitted by: MSHEBERT
I'm-So-Stuffed Bell Peppers

Introduction

Using brown rice and extra lean ground beef helps make this classic stuffed bell pepper recipe extra good for you!
Substitute Ground Turkey for the beef, and save 60 calories per serving!
Using brown rice and extra lean ground beef helps make this classic stuffed bell pepper recipe extra good for you!
Substitute Ground Turkey for the beef, and save 60 calories per serving!

Number of Servings: 6

Ingredients

    1 lb Ground beef, extra lean
    3 bell peppers, halved longwise and cleaned. Can use
    yellow, red or green.
    1/2 bag Pict Sweet Vegetable seasoning mix
    or 1 cup total chopped onions, celery, bell pepper
    1 to 2 tsps. minced garlic
    1 small can (8 oz) tomato sauce
    1 can diced tomatoes (can use fresh)
    1 cup cooked brown rice.
    2 TBS dried parsley (can use fresh)
    Salt and Pepper to taste.

Directions

1 stuffed bell pepper half per serving.

Heat oven to 350. Spray bottom of 13 x 9 baking pan with Pam or Pam-like spray. Arrange the 6 halves of bell peppers in baking pan.

Filling: In large bowl, combine ground beef, vegetable seasoning mix (onion/celery/bell pepper), rice, 3/4 can of diced tomatoes, parsley, minced garlic and salt and pepper to taste. Divide equally among the six bell pepper halves in the pan. Evenly pour the small can of tomato sauce over the bell peppers, then top with the remaining diced tomatoes.

Pour a little water (or optionally, tomato juice) in the bottom of the baking dish; cover pan with foil and put in pre-heated oven (350 deg F) for 30 minutes.

Check to see if meat is almost done; uncover and cook another 10 to 15 minutes until top is lightly browned.

OPTIONAL - can add parmesan cheese to top of peppers after the initial 30 minutes of baking, and returning to oven for 10 to 15 minutes.

Delicious with sliced cucumbers and tomatoes, and steamed vegetables. For a more filling meal, add a 1/2 side dish of pasta tossed with fresh herbs and olive oil.

Number of Servings: 6

Recipe submitted by SparkPeople user MSHEBERT.






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