Stuffed Green Peppers - Lower Fat and Spicy!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Red Bell Peppers, 2 Yellow Bell Peppers 2 Green or Orange Bell peppersJalapeno Peppers, 2 peppers, minced96% Lean Ground Beef - 1.25 lbs.Scallions, raw, 1/3 cup, chopped*Fresh Garlic, 2 cloves, mincedSalt, 1 tspPepper, black, 1 tspmeijer naturals diced tomatoes with green chilis - one 14.5 ounce can*Cumin (ground), 1 TBS.Lea & Perrins, Worcestershire Sauce, 1 tspWhite Rice, long grain, 1/2 cup (not cooked)*cheese mild cheddar reduced fat (sargento), 1 cup*Campbell's condensed, heart healthy tomato soup, 2 cans1/2 cup water
Cut the tops off the bell peppers (reserve) and clean seeds from interiors. Bring a large pot of water to a boil. Submerge prepped peppers and let cook for 5 minutes. Remove and set on paper towel to drain. Discard the stem from the pepper tops and chop the tops into small dice. Prep the scallions, garlic, and jalapenos. Place diced peppers (hot and bell), garlic, and scallions in a large saute pan with the beef. Cook over low to medium heat until beef is no longer pink. Drain mixture and return to pan. Add salt, pepper, tomatoes, rice, 1/2 cup water, cumin and worcestershire sauce, stirring to combine. Cover and simmer 15 minutes until rice is tender. (Preheat oven to 350) Remove from filling from heat. Stir in cheese. Place peppers in a baking dish deep enough to support their sides. Fill each pepper with the filling mixture. Thin soup with about a 1/4 cup water until it is the consistency of gravy. Pour over peppers. Cover the dish and bake in a 350 oven for 35 minutes.
Serving Size: Makes six servings (1 pepper)
Number of Servings: 6
Recipe submitted by SparkPeople user NONSPURIOUS.
Serving Size: Makes six servings (1 pepper)
Number of Servings: 6
Recipe submitted by SparkPeople user NONSPURIOUS.
Nutritional Info Amount Per Serving
- Calories: 410.8
- Total Fat: 10.7 g
- Cholesterol: 63.3 mg
- Sodium: 1,488.7 mg
- Total Carbs: 48.0 g
- Dietary Fiber: 5.3 g
- Protein: 31.4 g
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