- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 235.5
- Total Fat: 7.1 g
- Cholesterol: 57.9 mg
- Sodium: 112.8 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 2.6 g
- Protein: 19.7 g
Undone Stuffed Pepper Casserole (Trillium1204)Submitted by: TRILLIUM1204
IntroductionThe original recipe had ground beef but was replaced with ground chicken to reduce the fat and calories. The original recipe had ground beef but was replaced with ground chicken to reduce the fat and calories.
1 lb. (450 g) extra-lean ground chicken
2 green peppers, coarsely chopped
3 cloves garlic, minced
2 cups cooked long-grain brown rice
3 cups Superior Spaghetti Sauce (see below)
1 cup Kraft 4 Cheese Light Italiano Shredded Cheese, divided
Superior Spaghetti Sauce (included in calories)
This spaghetti sauce is a great replacement for store-bought sauce, which can have more than 600 mlligrams of sodium per serving. It also freezes well, so you can keep some on hand for a fast week-night dinner.
1 cup finely chopped onions
1 medium chopped red pepper
3 tablespoons minced garlic
1 (28-ounce) low-sodium crushed tomatoes
4 tablespoons no-salt-added tomato paste
1/4 cup water
1 1/2 tablespoons dried oregano leaves
1 tablespoon italian seasoning
1 tablespoon dried basil leaves
1 teaspoon crushed red pepper flakes
2 second spray olive oil
Lightly mist a medium nonstick saucepan with olive oil spray. Set over medium heat. Add the onion, red pepper and garlic. Cook, stirring occasionally, for 3 to 5 minutes or until almost tender (do not brown). Reduce the heat to low. Add the tomatoes, tomato paste, water, oregano, italian seasoning, red pepper flakes and basil. Stir to mix. Cover and cook, stirring occasionally for at least 1 hour. Season with salt, if needed.
Makes 8 (1/2-cup) servings
2. Heat oven to 350ºF.
3. Brown ground chicken with peppers and garlic in large skillet; drain. Stir in rice, pasta sauce and 3/4 cup cheese.
4. Spoon into 2-L casserole; top with remaining cheese.
5. Bake 25 min.
Serving Size: Makes 7 servings, 1 cup (250 ml) each
Number of Servings: 7
Recipe submitted by SparkPeople user TRILLIUM1204.