Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 277.8
- Total Fat: 13.7 g
- Cholesterol: 52.2 mg
- Sodium: 518.9 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 3.3 g
- Protein: 17.7 g
View full nutritional breakdown of Easier Stuffed Green Peppers calories by ingredient
Easier Stuffed Green Peppers
Submitted by: NEWHOPE4UNMEIntroduction
Stuffed Green Peppers with some fat, calories and work cut out! Stuffed Green Peppers with some fat, calories and work cut out!Number of Servings: 6
Ingredients
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1 pound extra lean ground beef or ground turkey
1/2 cup uncooked Brown long grain white rice
1 cup water
6 green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon Italian seasoning
Directions
"Makes 6 whole green pepper servings "
Preheat oven to 350 degrees F (175 degrees C).
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes.
While rice is simmering in a skillet over medium heat, cook the beef until evenly browned.
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, worcestershire sauce, garlic powder and onion powder.
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.
Bake for 1 hour in the preheated oven, basting with sauce every 15 minutes, or until the peppers are tender.
Number of Servings: 6
Recipe submitted by SparkPeople user NEWHOPE4UNME.
Preheat oven to 350 degrees F (175 degrees C).
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes.
While rice is simmering in a skillet over medium heat, cook the beef until evenly browned.
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, worcestershire sauce, garlic powder and onion powder.
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.
Bake for 1 hour in the preheated oven, basting with sauce every 15 minutes, or until the peppers are tender.
Number of Servings: 6
Recipe submitted by SparkPeople user NEWHOPE4UNME.
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Member Ratings For This Recipe
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Very Good
Really good recipe open for interpretation. I substituted about a half cup of elbow pasta for the rice and used Manwhich sauce instead of the tomato sauce. Small changes that don't really affect the calorie count. I used the spices listed. Thanks for a great recipe. - 11/4/12
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I make "stuffed peppers during the week and in under 30 minutes. Cut the peppers in bite size pcs and saute in a small amount of olive oil. When they are soft, add 1lb ground beef/turkey and cook through. Add seasonings and a can of diced tomates. Let it thicken up and stir in cooked brown rice. - 5/2/10
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