Stuffed Bell Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Stuffing (for 8 bell peppers)1 cup long grain brown rice2 cups water1/2 cup chopped onion1 Tbsp olive oil1/4 cup dry red wine3/4 lb lean ground beef1/2 lb ground pork sausage1 cup diced tomatoes2 tsp minced garlic2 tsp salt1 tsp black pepper1 jalapeño pepper12 ounces spaghetti sauce
Put water and rice in sauce pan and bring to a boil. Reduce heat, cover and cook rice until tender and all water is absorbed ( about 25 minutes). Sauté onions in olive oil until transparentonions. Set onions aside. In skillet sauté ground beef and pork until no longer pink. Add sautéed onions, wine, diced tomatoes, garlic, salt, black pepper, jalapeño peppers and cooked rice. Cut tops off the bell peppers and remove seeds. Cut each pepper in half length wise. Pre cook peppers for one minute. Allow to cool. Fill each pepper half with meat/rice mixture. Put 1/2 spaghetti sauce in baking dish. Place 2 pepper halves on top and pour the other 1/2 spaghetti sauce over peppers. Bake in pre-heated oven (350 degrees) for 30 minutes. Freeze remaining peppers for future meals.
Nutritional Info Amount Per Serving
- Calories: 150.8
- Total Fat: 8.1 g
- Cholesterol: 25.1 mg
- Sodium: 412.8 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 2.4 g
- Protein: 7.9 g
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