Stuffed Red Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ground Beef 85%, 10 oz Aidells Cajun Style Andouille - 2 sausages Minute brown rice- 2/3 cooked rice, 2 cup Francesco Rinaldi Traditional Pasta Sauce (no salt added), 2 cup Red Bell Pepper (Peppers, sweet, red, raw) (USDA) (1 medium, 119 g), 6 serving Cheese, Fancy Blend Mozz. & Mild Ched. Market Basket, 6 oz
Brown ground beef; chop and brown sausages (these are fully cooked already). Make the rice according to the box directions. Mix the rice, meats and one cup of the sauce together. Cut around the stem at top of the peppers and take out the seeds, etc. Boil water in a large pan; add the peppers and boil for 8 to 10 minutes. Drain when done and fill with the stuffing mixture. Put in a deep casserole dish. Put a few spoonfulls of sauce and the 1 tsp. of parmesan on top of each. Cover and bake in preheated oven at 350 degrees for 30 minutes. Top with 1 oz. (1/8 cup) of shredded cheddar / mozzarella.
Serving Size: 5.5 ounces average. One pepper with stuffing. Varies with pepper size.
Number of Servings: 6
Recipe submitted by SparkPeople user KAYAK725.
Serving Size: 5.5 ounces average. One pepper with stuffing. Varies with pepper size.
Number of Servings: 6
Recipe submitted by SparkPeople user KAYAK725.
Nutritional Info Amount Per Serving
- Calories: 353.0
- Total Fat: 17.3 g
- Cholesterol: 57.9 mg
- Sodium: 359.6 mg
- Total Carbs: 38.5 g
- Dietary Fiber: 4.7 g
- Protein: 21.6 g
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