Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 182.7
- Total Fat: 2.7 g
- Cholesterol: 36.7 mg
- Sodium: 300.1 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 4.1 g
- Protein: 16.1 g
View full nutritional breakdown of Healthy Stuffed Bell Peppers calories by ingredient
Healthy Stuffed Bell Peppers
Submitted by: FOREVERFIT4LIFEIntroduction
Delicious healty bell pepper recipe Delicious healty bell pepper recipeNumber of Servings: 8
Ingredients
1 1/2 cups brown rice (pre-made ahead of time-I used brown minute rice)
1 pound lean ground chicken (can sub. beef/turkey but calculations will change)
2 cloves garlic, minced
1 onion, chopped
4 green, red, or yellow bell peppers
16 ounces tomato sauce (I used Prego with extra veggies)
1 tablespoon Worcestershire sauce
salt and ground black pepper to taste (optional)
1 teaspoon Italian seasoning
2 tsp grated Parmesan cheese
Tips
Great with a salad and light dressing on the side!
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Prepare your brown rice & set aside.
3.Cook and stir chicken, garlic,, mushrooms & onion in a skillet over medium heat until meat is evenly browned and onion is softened, about 5 minutes.
4.Remove and discard the tops, seeds, and membranes of the green, red, and yellow bell peppers. Cut in half. Arrange peppers in a baking dish with the hollowed sides facing upward.
5.Mix the browned chicken, cooked rice, 8oz tomato sauce, Worcestershire sauce, salt, and pepper in a bowl. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
6.Bake in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender, about 1 hour. Sprinkle the peppers with grated Parmesan cheese after baking.
Serving Size: Makes 8 one half pepper servings.
Number of Servings: 8
Recipe submitted by SparkPeople user FOREVERFIT4LIFE.
2.Prepare your brown rice & set aside.
3.Cook and stir chicken, garlic,, mushrooms & onion in a skillet over medium heat until meat is evenly browned and onion is softened, about 5 minutes.
4.Remove and discard the tops, seeds, and membranes of the green, red, and yellow bell peppers. Cut in half. Arrange peppers in a baking dish with the hollowed sides facing upward.
5.Mix the browned chicken, cooked rice, 8oz tomato sauce, Worcestershire sauce, salt, and pepper in a bowl. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
6.Bake in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender, about 1 hour. Sprinkle the peppers with grated Parmesan cheese after baking.
Serving Size: Makes 8 one half pepper servings.
Number of Servings: 8
Recipe submitted by SparkPeople user FOREVERFIT4LIFE.
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