Stuffed peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 medium bell peppers1 pound lean ground beef1 jar pasta sauce2 medium zucchini, diced1 large onion, chopped2 cloves garlic, minced1 tsp ground cinnamon1 tsp ground cumin2 tsp olive oil1/2 c cheese (like mexican blend)Optional - 1/3 c of raisins
1. Cut one quarter inch off stem end of each pepper and remove the seeds. Stand peppers and tops in a micro save baking dish. Add 1/2 c water, cover with vented plastic wrap, and micro on high 5 minutes. Reserve the cooking water.
2. Heat a large non-stick skillet. Add beef, zucchini and onion and cook 7 minutes, stirring to break up meat, or until beef is no longer pink and vegetables are almost tender.
3. Stir in garlic, cinnamon, cumin, salt, and pepper; cook 1 minute until fragrant. Remove from heat, stir in raisins (if using), vinegar, and pepper water. Spoon filling into peppers and sprinkle with cheese; replace tops.
4. Heat oven to 400. Brush peppers with oil. Bake uncovered 30 minutes or until sauce bubbles and pepper tops are lightly charred.
Serving Size: Makes 6 stuffed peppers
Number of Servings: 6
Recipe submitted by SparkPeople user ERICAPRESSLEY.
2. Heat a large non-stick skillet. Add beef, zucchini and onion and cook 7 minutes, stirring to break up meat, or until beef is no longer pink and vegetables are almost tender.
3. Stir in garlic, cinnamon, cumin, salt, and pepper; cook 1 minute until fragrant. Remove from heat, stir in raisins (if using), vinegar, and pepper water. Spoon filling into peppers and sprinkle with cheese; replace tops.
4. Heat oven to 400. Brush peppers with oil. Bake uncovered 30 minutes or until sauce bubbles and pepper tops are lightly charred.
Serving Size: Makes 6 stuffed peppers
Number of Servings: 6
Recipe submitted by SparkPeople user ERICAPRESSLEY.
Nutritional Info Amount Per Serving
- Calories: 305.0
- Total Fat: 13.3 g
- Cholesterol: 56.7 mg
- Sodium: 568.2 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 5.4 g
- Protein: 22.9 g
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