Lolo's Stuffed Bell Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3.5 oz wild rice4 med bell peppers3/4 lb lean ground sirloin1 c chopped onion2 c spaghetti sauce 1/2 c dry red wine1/2 c chopped fresh parsley1 tsp paprika1/2 tsp salt1/8 tsp allspice
Preheat oven to 450F. Cook rice (omit salt/fat). Set aside. Cut off tops of peppers (reserve tops), discard seeds/membranes. Place peppers cut sides down, in baking dish covered with plastic wrap. Microwave 2 min so peppers are crisp and tender. Cool.
Heat over med-high beef, onion, and spices until browned and crumbled. Remove from heat. Add rice, 1/2 c sauce and mix. While beef cooks, combine 1.5 c sauce with wine in saucepan and bring to a boil.
Spoon 3/4 c mixture into each pepper. Place peppers in 2 quart baking dish coated with nonstick spray. Add wine mixture to pan and cover with foil.
Bake at 450F 20 min. Uncover, bake another 5 min or until lightly browned. Serve peppers with sauce and garnish with pepper tops! :)
Serving Size: Makes 4 bell pepper servings
Number of Servings: 4
Recipe submitted by SparkPeople user LAURIANNASH.
Heat over med-high beef, onion, and spices until browned and crumbled. Remove from heat. Add rice, 1/2 c sauce and mix. While beef cooks, combine 1.5 c sauce with wine in saucepan and bring to a boil.
Spoon 3/4 c mixture into each pepper. Place peppers in 2 quart baking dish coated with nonstick spray. Add wine mixture to pan and cover with foil.
Bake at 450F 20 min. Uncover, bake another 5 min or until lightly browned. Serve peppers with sauce and garnish with pepper tops! :)
Serving Size: Makes 4 bell pepper servings
Number of Servings: 4
Recipe submitted by SparkPeople user LAURIANNASH.
Nutritional Info Amount Per Serving
- Calories: 253.1
- Total Fat: 4.7 g
- Cholesterol: 50.5 mg
- Sodium: 606.2 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 5.5 g
- Protein: 22.0 g
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