Leftover Wild Rice Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 medium bell peppers (I use multiple colors).5 lb extra lean ground beef (4% fat)2/3 cup cooked wild rice (Lundgren’s Mixed).25 cup cooked lentils.5 cup chopped spinach1 T olive oilHerbs de Provence
Clean the bell peppers and remove the stem and seeds. Leave enough room to spoon in the mixture.
Brown the ground beef. Drain any extra fat. I add this because my husband likes meat. I would enjoy it just as much with no meat for a vegetarian option.
Stir in the wild rice, lentils, spinach, olive oil and Herbs de Provence (about 1 Tbsp).
Spoon the beef/grains/vegetables mixture into the peppers. Place in a glass dish (preferably fit tightly). I put a bit of water in the bottom, maybe 1 inch.
At this point, you can store them in the refrigerator for a couple of days or cook immediately.
Bake at 350 degrees until the peppers are tender, but not mushy and the contents are hot. Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user KORHONEN.
Brown the ground beef. Drain any extra fat. I add this because my husband likes meat. I would enjoy it just as much with no meat for a vegetarian option.
Stir in the wild rice, lentils, spinach, olive oil and Herbs de Provence (about 1 Tbsp).
Spoon the beef/grains/vegetables mixture into the peppers. Place in a glass dish (preferably fit tightly). I put a bit of water in the bottom, maybe 1 inch.
At this point, you can store them in the refrigerator for a couple of days or cook immediately.
Bake at 350 degrees until the peppers are tender, but not mushy and the contents are hot. Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user KORHONEN.
Nutritional Info Amount Per Serving
- Calories: 231.4
- Total Fat: 13.6 g
- Cholesterol: 39.1 mg
- Sodium: 56.4 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 3.2 g
- Protein: 13.9 g
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