Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
* 1 cup of prepared brown rice per pepper (generally 1/4 cup dry before preparation, but read your package of rice)* 1 serving of vegetarian meat crumbles per pepper* large green pepper* 1/2 cup spaghetti sauce (or more to taste; nutritional info uses 1/2 cup so track any additional)[Ingredients are measured per pepper. Multiply ingredients by the amount of peppers you wish to make.]
1) Prepare the rice according to package instructions. You need 1 cup prepared per pepper; this is usually 1/4 cup when dry, but check your specific brand packaging.
2) As the rice simmers, heat spaghetti sauce, adding spices to taste. I recommend over-seasoning the sauce; the rice, meat crumbles, and pepper will absorb the added flavoring, leaving the entire dish even in flavor.
3) In a pot large enough for the pepper(s) to set on its bottom, place a layer of spaghetti sauce on the bottom of the pan to prevent sticking or burning of the pepper.
4) Core the pepper, leaving it as a "dish" and place in the prepared pot on its end.
5) When rice is ready, mix in frozen meat crumbles (do not thaw or it will get overdone and mushy; it will thaw and cook as the pepper cooks).
6) Fill peppers with rice and meat mixture. If any remains after stuffing the pepper firmly, sprinkle around the outside of the pepper for mixture with spaghetti sauce.
7) Spoon spaghetti sauce over the top and sides of peppers. (Do not pour sauce directly, it may remove or loosen rice and meat mixture.) You do not need to mix it into the pepper mixture - it will cook in as the pepper cooks.
8) Cover pot completely and simmer on low heat until pepper is fork-tender. Periodically move (do not stir) to ensure pepper has sauce beneath it to avoid burning.
Serving size = 1 stuffed pepper and spillover rice/meat/sauce that could not fit in the pepper. Very filling, and packed with protein and fiber!
Number of Servings: 1
Recipe submitted by SparkPeople user ~*~EMILY~*~.
2) As the rice simmers, heat spaghetti sauce, adding spices to taste. I recommend over-seasoning the sauce; the rice, meat crumbles, and pepper will absorb the added flavoring, leaving the entire dish even in flavor.
3) In a pot large enough for the pepper(s) to set on its bottom, place a layer of spaghetti sauce on the bottom of the pan to prevent sticking or burning of the pepper.
4) Core the pepper, leaving it as a "dish" and place in the prepared pot on its end.
5) When rice is ready, mix in frozen meat crumbles (do not thaw or it will get overdone and mushy; it will thaw and cook as the pepper cooks).
6) Fill peppers with rice and meat mixture. If any remains after stuffing the pepper firmly, sprinkle around the outside of the pepper for mixture with spaghetti sauce.
7) Spoon spaghetti sauce over the top and sides of peppers. (Do not pour sauce directly, it may remove or loosen rice and meat mixture.) You do not need to mix it into the pepper mixture - it will cook in as the pepper cooks.
8) Cover pot completely and simmer on low heat until pepper is fork-tender. Periodically move (do not stir) to ensure pepper has sauce beneath it to avoid burning.
Serving size = 1 stuffed pepper and spillover rice/meat/sauce that could not fit in the pepper. Very filling, and packed with protein and fiber!
Number of Servings: 1
Recipe submitted by SparkPeople user ~*~EMILY~*~.
Nutritional Info Amount Per Serving
- Calories: 338.1
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 852.7 mg
- Total Carbs: 60.1 g
- Dietary Fiber: 8.6 g
- Protein: 20.3 g
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