Stuffed Red Bell Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 to 8 Med to large Red Bell Peppers1 lb 93% lean ground beef or turkey2 cloves of garlic minced1 med yellow squash sliced1 med zucchini squash sliced.5 C chopped green bell pepper3 C fresh spinach2 C tomato sauce1 C minute Ready to serve brown and wild rice1 C shredded mozzarella cheese1 slice provolone cheese per pepper
Preheat oven to 350*
Cut the tops off 6 Med or Lg Red Bell Peppers. Wrap each Pepper in foil and par-bake for 20 mins.
Meanwhile in a large skillet brown ground beef or turkey till no longer pink. Set aside. In same skillet saute yellow squash, zucchini, garlic, green bell pepper and spinach till tender. Return meat to skillet, add tomato sauce, rice and mozzarella cheese, mix well to coat and combine well.
Fill each bell pepper with meat mixture. Bake 35 minutes, remove from oven place one slice of provolone cheese on each pepper, TURN OVEN OFF, return peppers to oven and cook with oven off another 5 minues.
Serving Size: 1 Pepper
Number of Servings: 6
Recipe submitted by SparkPeople user JENZIMM12.
Cut the tops off 6 Med or Lg Red Bell Peppers. Wrap each Pepper in foil and par-bake for 20 mins.
Meanwhile in a large skillet brown ground beef or turkey till no longer pink. Set aside. In same skillet saute yellow squash, zucchini, garlic, green bell pepper and spinach till tender. Return meat to skillet, add tomato sauce, rice and mozzarella cheese, mix well to coat and combine well.
Fill each bell pepper with meat mixture. Bake 35 minutes, remove from oven place one slice of provolone cheese on each pepper, TURN OVEN OFF, return peppers to oven and cook with oven off another 5 minues.
Serving Size: 1 Pepper
Number of Servings: 6
Recipe submitted by SparkPeople user JENZIMM12.
Nutritional Info Amount Per Serving
- Calories: 412.5
- Total Fat: 19.5 g
- Cholesterol: 84.8 mg
- Sodium: 936.9 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 5.3 g
- Protein: 36.4 g
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