Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 lbs extra lean ground beef6 large red bell peppers1/2 a white or yellow onion4 cloves garlic1 can of diced tomatoes90 grams of low fat (95% fat free) Philadelphia Cream Cheese in Herb and Garlic1.5 Cups Cooked Basmatti Rice1 tsp pepper1 tbsp butter3 tsp Braggs All Purpose Liquid Soy Seasoning
1. Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water.
2. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
3. Heat butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and minced garlic for about 5 minutes, or until vegetables are tender. Add tomatoes, and 1/4 tsp pepper. Simmer for about 10 minutes.
3. In a large mixing bowl, combie remaining 3/4 teaspoon pepper, and Braggs. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well.
4. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers.
5.Bake at 350° for 55 to 65 minutes. Top stuffed peppers with 15 grams of cream cheese each just before peppers are done; bake until cheese is bubbling and brown.
Serving Size: Makes 6 servings of 1 bell pepper each
2. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
3. Heat butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and minced garlic for about 5 minutes, or until vegetables are tender. Add tomatoes, and 1/4 tsp pepper. Simmer for about 10 minutes.
3. In a large mixing bowl, combie remaining 3/4 teaspoon pepper, and Braggs. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well.
4. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers.
5.Bake at 350° for 55 to 65 minutes. Top stuffed peppers with 15 grams of cream cheese each just before peppers are done; bake until cheese is bubbling and brown.
Serving Size: Makes 6 servings of 1 bell pepper each
Nutritional Info Amount Per Serving
- Calories: 407.5
- Total Fat: 18.8 g
- Cholesterol: 101.5 mg
- Sodium: 397.7 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 4.0 g
- Protein: 32.9 g
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