Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 326.0
- Total Fat: 12.6 g
- Cholesterol: 42.5 mg
- Sodium: 476.6 mg
- Total Carbs: 43.9 g
- Dietary Fiber: 13.6 g
- Protein: 15.0 g
View full nutritional breakdown of Stuffed Peppers calories by ingredient
Stuffed Peppers
Submitted by: BYTAUTASIntroduction
Rice is replaced by Squash Rice is replaced by SquashNumber of Servings: 4
Ingredients
-
Ingredients:
Squash 3 cups
(any type you enjoy) baked and removed from peel
Ground beef, lean, 1 cup cooked, drained and rinsed
Zucchini, 2 cup, chopped
Canned Tomatoes, 1 large can with or without spices
Basil, 1 tbsp(optional)
Oregano, ground, 1 tsp(optional)
Use any spice you prefer
*Peppers, sweet, red, fresh, 6 round med/large
Tips
Freezes well.
I divide into lunch/supper containers, thaw and reheat
Directions
cook ground beef, drain and rinse
bake squash in oven 350F for 1 hour or until squash feels soft inside using fork.
mix beef, squash and zucchini and any spices together, mound in hollowed peppers.
place in baking dish and pour tomatoes over. cook in 350 over for 1 hour.
Serving Size: 6 peppers for serving of 1 & 1/2 pepper per serving
Number of Servings: 4
Recipe submitted by SparkPeople user BYTAUTAS.
bake squash in oven 350F for 1 hour or until squash feels soft inside using fork.
mix beef, squash and zucchini and any spices together, mound in hollowed peppers.
place in baking dish and pour tomatoes over. cook in 350 over for 1 hour.
Serving Size: 6 peppers for serving of 1 & 1/2 pepper per serving
Number of Servings: 4
Recipe submitted by SparkPeople user BYTAUTAS.
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