Lamb Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.5 cups Jasmine Rice (uncooked)1 C Tomato Puree0.5 C Pace Taco Sauce or Picante Sauce1 C shredded Mexican blend cheeseS&P to taste2-3 Red, Orange and Yellow peppers, halved and cored
Halve the peppers and place them upside down in a pan in the oven (400 degrees) for 15-20 minutes, until they start to soften.
Cook rice according to package directions. Empty into a large bowl when cooked.
When peppers are soft, remove them from the pan and brown ground lamb (this is also great with turkey).
Mix together tomato puree, taco or picante sauce, rice, cheese and lamb. Place peppers back in the pan (this time open end up), and stuff with rice mixture. Put extra rice mixture in the empty spots (there will be empty spots). Top with picante or taco sauce and sprinkle a bit more cheese on top. Bake in 400 degree oven for 30 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user VANDERKINS.
Cook rice according to package directions. Empty into a large bowl when cooked.
When peppers are soft, remove them from the pan and brown ground lamb (this is also great with turkey).
Mix together tomato puree, taco or picante sauce, rice, cheese and lamb. Place peppers back in the pan (this time open end up), and stuff with rice mixture. Put extra rice mixture in the empty spots (there will be empty spots). Top with picante or taco sauce and sprinkle a bit more cheese on top. Bake in 400 degree oven for 30 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user VANDERKINS.
Nutritional Info Amount Per Serving
- Calories: 369.0
- Total Fat: 23.7 g
- Cholesterol: 71.9 mg
- Sodium: 350.1 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 1.5 g
- Protein: 19.5 g
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