Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 190.5
- Total Fat: 1.2 g
- Cholesterol: 5.0 mg
- Sodium: 38.5 mg
- Total Carbs: 40.1 g
- Dietary Fiber: 1.8 g
- Protein: 4.1 g
View full nutritional breakdown of TSuzanne's Creamy Stuffed Bell Peppers calories by ingredient
TSuzanne's Creamy Stuffed Bell Peppers
Submitted by: TIFFANY_SUZANNEIntroduction
This recipe makes 2 whole stuffed Bell Peppers (1/2 per serving). I prefer red, but yellow and green are good as well!These stuffed peppers are tasty and easy to make, and they smell divine. A great source of potassium. This recipe makes 2 whole stuffed Bell Peppers (1/2 per serving). I prefer red, but yellow and green are good as well!
These stuffed peppers are tasty and easy to make, and they smell divine. A great source of potassium.
Number of Servings: 4
Ingredients
-
2 Medium Red Bell Peppers
2 Tbsp. Light Cream Cheese
1 cup of cooked Basmati Rice
Directions
*Please note, the amount of rice specified is COOKED. Approximately 1/2 cup of raw rice will yield the required amount (if in doubt, check the packaging).
1. Carefully cut the top off of each bell pepper (like you would a pumpkin) and remove all seeds.
2. Spread 1 tbsp of light cream cheese in a thin layer inside of each bell pepper.
3. Stuff each pepper with the cooked rice, lightly packing it.
4. Wrap each stuffed pepper in tin foil and bake for 20 minutes in the oven. Alternatively, I like to grill them on the BBQ for about ten minutes or until hot.
Cut in half lengthwise and serve. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user TSUZANNE.
1. Carefully cut the top off of each bell pepper (like you would a pumpkin) and remove all seeds.
2. Spread 1 tbsp of light cream cheese in a thin layer inside of each bell pepper.
3. Stuff each pepper with the cooked rice, lightly packing it.
4. Wrap each stuffed pepper in tin foil and bake for 20 minutes in the oven. Alternatively, I like to grill them on the BBQ for about ten minutes or until hot.
Cut in half lengthwise and serve. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user TSUZANNE.
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