Stuffed Peppers dairy-free tomato-free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 lbs 93% Lean Ground Beef 4 Red Bell Pepper2 cups cooked White Rice, long grain1 cup Egg Starts1 chopped whole onion, raw (1 onion)1 tbsp Celery seed1 tsp Basil1 tsp Salt substitute1/2 tsp coarse ground black pepperPam cooking spray
- Preheat the oven to 350 degrees F.
- If you don't have premade rice, follow directions to make rice (usually 30 minutes)
- Cut the Red Bell Peppers in half, and boil for 15 minutes.
- Fry the ground beef, and drain the fat.
- Chop the onion while the ground beef is cooking.
- Add the onion to the ground beef, and cook 5 minutes, or until the onion is clear.
- Add the rice, egg starts, celery seed, basil, salt substitute and black pepper to the beef/onion mix. Mix well.
- Place the 8 bell pepper halves into 10 x 16 baking pan sprayed with Pam
- Bake in preheated oven for 15 minutes
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KAT178.
- If you don't have premade rice, follow directions to make rice (usually 30 minutes)
- Cut the Red Bell Peppers in half, and boil for 15 minutes.
- Fry the ground beef, and drain the fat.
- Chop the onion while the ground beef is cooking.
- Add the onion to the ground beef, and cook 5 minutes, or until the onion is clear.
- Add the rice, egg starts, celery seed, basil, salt substitute and black pepper to the beef/onion mix. Mix well.
- Place the 8 bell pepper halves into 10 x 16 baking pan sprayed with Pam
- Bake in preheated oven for 15 minutes
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KAT178.
Nutritional Info Amount Per Serving
- Calories: 254.9
- Total Fat: 8.5 g
- Cholesterol: 65.1 mg
- Sodium: 132.2 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 1.6 g
- Protein: 28.9 g
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