SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 404.1
  • Total Fat: 10.6 g
  • Cholesterol: 39.1 mg
  • Sodium: 867.8 mg
  • Total Carbs: 52.1 g
  • Dietary Fiber: 4.1 g
  • Protein: 22.4 g

View full nutritional breakdown of Stuffed Green Peppers calories by ingredient
Report Inappropriate Recipe

Stuffed Green Peppers

Submitted by: JACQUALINEG

Introduction

This is another family favorite that I think you will enjoy. You can use ground turkey/chicken and brown rice to cut your calorie intake. I will add extra everything and make meatballs for people who don't like the pepper! This is another family favorite that I think you will enjoy. You can use ground turkey/chicken and brown rice to cut your calorie intake. I will add extra everything and make meatballs for people who don't like the pepper!
Number of Servings: 2

Ingredients

    Green Bell Pepper
    Ground beef, extra lean
    Extra Long Grain Enriched Rice
    Progresso Bread Crumbs - Italian Style
    *Egg white
    Salt Balance
    Pepper, black
    Basil Leaf
    Campbell's Tomato Soup
    Hunt's Tomato Sauce

Directions

Cook the rice and set aside to cool.
Cut the top off the pepper, remove stem then dice the top up into small pieces and set aside.
Mix the ground beef, bread crumbs, sweet basil, salt, pepper, garlic and onion powder together.
Add egg whites and mix well.
Add rice, some of the tomato soup, and some of the tomato sauce to meat and mix thouroughly.
Cut the pepper in half and add te meat mixture to both halves.
Spray a small pan with non stick cooking spray.
Place both halves in pan.
Mix remaining tomato soup and sauce together and pour over each pepper and enough to cover the bottom of your pan.
Cover and heat for about an hour at 350*.
Don't be afaid to check them at 30 minutes and baste with tomato mixture.



Number of Servings: 2

Recipe submitted by SparkPeople user JACQUALINEG.






Great Stories from around the Web


Rate This Recipe