Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 379.6
- Total Fat: 22.3 g
- Cholesterol: 62.5 mg
- Sodium: 222.8 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 2.6 g
- Protein: 18.3 g
View full nutritional breakdown of Greek Stuffed Peppers calories by ingredient
Greek Stuffed Peppers
Submitted by: PHILOSOPHER_GRLIntroduction
Colorful, stuffed peppers baked until browned and tender. Colorful, stuffed peppers baked until browned and tender.Number of Servings: 6
Ingredients
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1 1/2 cups Cooked White Rice
1 Lb lightly browned ground beef
6 mdm yellow, orange. or red bell peppers
2 cloves garlic, minced
1 mdm onion, sliced small
3/4 cup tomato sauce (jarred, canned, or homemade)
1/2 cup water
2 Tbsp extra virgin olive oil
1/4 tsp oregano
1/4 tsp basil
1/4 tsp thyme
Directions
* Chop lids off bell peppers, deseed, and steam for 10 min.
* Preheat oven at 350*F (171*C)
* Saute garlic and onion in 1 Tbsp of the olive oil until soft.
* Combine garlic, onion, herbs, rice, and ground beef.
* Stuff each pepper leaving a small space for the tomato sauce.
* Spoon tomato sauce into each pepper's center.
* Coat the outside of each pepper with the remaining 1 Tbsp of olive oil.
* Place each pepper in a shallow baking pan and pour in 1/2 cup water.
* Bake for 45 min., pouring more water into pan as water dries up.
* When peppers are extra tender, wrinkled, and slightly browned, they are done! Happy eating!
Number of Servings: 6
Recipe submitted by SparkPeople user PHILOSOPHER_GRL.
* Preheat oven at 350*F (171*C)
* Saute garlic and onion in 1 Tbsp of the olive oil until soft.
* Combine garlic, onion, herbs, rice, and ground beef.
* Stuff each pepper leaving a small space for the tomato sauce.
* Spoon tomato sauce into each pepper's center.
* Coat the outside of each pepper with the remaining 1 Tbsp of olive oil.
* Place each pepper in a shallow baking pan and pour in 1/2 cup water.
* Bake for 45 min., pouring more water into pan as water dries up.
* When peppers are extra tender, wrinkled, and slightly browned, they are done! Happy eating!
Number of Servings: 6
Recipe submitted by SparkPeople user PHILOSOPHER_GRL.
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Member Ratings For This Recipe
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Incredible!
1 of 1 people found this review helpfulThese turned out great! To make easily managed smaller portions, I cut the peppers in half and stuffed the halves. I also substituted rehydrated texturized vegetable protein in place of the beef.
I will definitely make these again; and am planning on mixing some feta in with the stuffing. - 1/18/09
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Very Good
1 of 1 people found this review helpful -
Incredible!
1 of 1 people found this review helpfulAnother great recipe! It´s one of my favorites, and even our son loves them. The tomato sauce on top gives it that extra little zing. To tell you the truth, I never liked stuffed peppers before, but after tasting these, I was totally hooked. Everyone should try this recipe :) - 1/6/09
Was this review helpful? -
Incredible!
Some variations to save time. Parboil the peppers before stuffing, and use cooked brown rice or barley. Can use Manwich instead of tomato sauce in the meat & rice mixture for flavor & skip the seasonings. Also, top the pepper halves with low-fat slice of Jack cheese. - 9/25/09
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Very Good
