Undone Stuffed Pepper Casserole (Trillium1204)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 lb. (450 g) extra-lean ground chicken2 green peppers, coarsely chopped3 cloves garlic, minced2 cups cooked long-grain brown rice3 cups Superior Spaghetti Sauce (see below)1 cup Kraft 4 Cheese Light Italiano Shredded Cheese, divided Superior Spaghetti Sauce (included in calories)This spaghetti sauce is a great replacement for store-bought sauce, which can have more than 600 mlligrams of sodium per serving. It also freezes well, so you can keep some on hand for a fast week-night dinner.Ingredients1 cup finely chopped onions1 medium chopped red pepper3 tablespoons minced garlic1 (28-ounce) low-sodium crushed tomatoes4 tablespoons no-salt-added tomato paste1/4 cup water1 1/2 tablespoons dried oregano leaves1 tablespoon italian seasoning1 tablespoon dried basil leaves1 teaspoon crushed red pepper flakes2 second spray olive oil DirectionsLightly mist a medium nonstick saucepan with olive oil spray. Set over medium heat. Add the onion, red pepper and garlic. Cook, stirring occasionally, for 3 to 5 minutes or until almost tender (do not brown). Reduce the heat to low. Add the tomatoes, tomato paste, water, oregano, italian seasoning, red pepper flakes and basil. Stir to mix. Cover and cook, stirring occasionally for at least 1 hour. Season with salt, if needed.Makes 8 (1/2-cup) servings
1. Prepare Superior Spaghetti Sauce as directed.
2. Heat oven to 350ºF.
3. Brown ground chicken with peppers and garlic in large skillet; drain. Stir in rice, pasta sauce and 3/4 cup cheese.
4. Spoon into 2-L casserole; top with remaining cheese.
5. Bake 25 min.
Serving Size: Makes 7 servings, 1 cup (250 ml) each
Number of Servings: 7
Recipe submitted by SparkPeople user TRILLIUM1204.
2. Heat oven to 350ºF.
3. Brown ground chicken with peppers and garlic in large skillet; drain. Stir in rice, pasta sauce and 3/4 cup cheese.
4. Spoon into 2-L casserole; top with remaining cheese.
5. Bake 25 min.
Serving Size: Makes 7 servings, 1 cup (250 ml) each
Number of Servings: 7
Recipe submitted by SparkPeople user TRILLIUM1204.
Nutritional Info Amount Per Serving
- Calories: 235.5
- Total Fat: 7.1 g
- Cholesterol: 57.9 mg
- Sodium: 112.8 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 2.6 g
- Protein: 19.7 g
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