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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 317.8
  • Total Fat: 6.2 g
  • Cholesterol: 71.3 mg
  • Sodium: 456.8 mg
  • Total Carbs: 28.7 g
  • Dietary Fiber: 3.3 g
  • Protein: 37.1 g

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

Submitted by: SHELBSYD

Introduction

This is an old time favorite of mine. It's so versatile, you can just about anything you want to it!! This is an old time favorite of mine. It's so versatile, you can just about anything you want to it!!
Number of Servings: 4

Ingredients

    4 Large bell peppers
    1 lbs. of lean ground beef
    1/2 cup of chopped onion
    14oz can of diced tomato's
    1/2 brown rice (I used instant)
    1/2 cup of water
    1 tsp. of Worcestershire Sauce
    2 tsp. of Parmeasan cheese
    1 cup of Fat Free Shredded Cheddar Cheese

Directions

Preheat oven 350 degrees

Cut tops from the peppers; discard seeds and membranes. Chop enough of the top to make 1/4 cup, set aside.

In your baking dish, place peppers in them with about 1/2 cup of water, cover with plastic wrap and microwave for 3 minutes, check tenderness of peppers, you may need to cook for 2 minutes more. You want the peppers a little soft, but still hard. (It's optional to place the peppers in boiling water and cook for 5 minutes).

In a skillet add ground beef, onion, 1/4 cup of diced pepper cook till meat is cooked and browned. Drain off an access fat. Add undrained tomatoes, uncooked rice, 1/2 cup of water, Worcestershire, parmesan cheese and a dash of pepper. Bring to a boil, reduce heat. Cover and simmer 15 to 18 minutes or till rice is tender. Stir in cheddar cheese. Stuff peppers with meat mixture. Place in a 10 x 6 x 2 inch baking dish. Bake, covered in a 350 oven for 30 - 35 minutes.

Serves 4



Number of Servings: 4

Recipe submitted by SparkPeople user SHELBSYD.






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