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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 473.7
  • Total Fat: 10.8 g
  • Cholesterol: 77.3 mg
  • Sodium: 683.8 mg
  • Total Carbs: 53.4 g
  • Dietary Fiber: 6.9 g
  • Protein: 37.4 g

View full nutritional breakdown of Mary Ann's Stuffed Bell Peppers calories by ingredient
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Mary Ann's Stuffed Bell Peppers

Submitted by: DILBERTA

Introduction

This recipe comes from my friend Mary Ann. I had never had these before because I thought the greeen pepper would be to over powering. I am happy to say I was wrong, because these are delicious.

The recipe is easy to put together and is always a big hit. Just add a salad and some applesauce as side dishes and you have a complete meal.

Enjoy!
This recipe comes from my friend Mary Ann. I had never had these before because I thought the greeen pepper would be to over powering. I am happy to say I was wrong, because these are delicious.

The recipe is easy to put together and is always a big hit. Just add a salad and some applesauce as side dishes and you have a complete meal.

Enjoy!

Number of Servings: 5

Ingredients

    17.6 ounces of very lean ground beef
    1 1/2 cups onion, chopped
    4-6 cloves of garlic, minced

    11 1/2 ounces of V8 juice, low-sodium (or use any low sodium tomato juice or soup)
    3 cups of cooked rice, any variety
    1/4 cup egg substitute

    5 large green bell peppers

    2 1/2 cups (24 oz) spaghetti sauce (I used Classico Fire Raosted Tomato & Garlic)
    1 teaspoon sugar
    1 1/4 cups reduced-fat shredded cheddar cheese

    1/2-1 cup water



Directions

1. IN a large skillet brown the ground beef, onion & garlic over medium high heat. Break up the ground beef as it cooks.

2. REMOVE the beef mixture from the heat. Add the V8 juice, rice and egg substitute. Stir to combine.

3. CUT the top off each green pepper and clean out the insides of all pith and seeds. (Save the tops for another recipe)

4. SPRAY a large baking dish with cooking spray. Stuff each pepper with the beef mixture and place in the baking dish.

5. POUR the spaghetti sauce evenly over the peppers. Sprinkle with the sugar and top with the cheddar cheese.

6. PRE-HEAT the oven to 350. Pour 1/2-1 cup of water around the bottom of the peppers to keep them from drying out while baking. Cover with foil (I spray mine with cooking spray to keep it from sticking to the cheese) and bake for 2-2 1/2 hours. Remove foil and continue baking for another 20-30 minutes until the peppers are fork tender.

Notes:
--If you have any extra filling just spoon it around the outside of the peppers.
--If you want a more tomato flavored sauce, use tomato juice or V8 in place of the water.

Number of Servings: 5

Recipe submitted by SparkPeople user DILBERTA.






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