STUFFED PEPPERS
- Number of Servings: 8
Ingredients
2 GREEN BELL PEPPERS (LARGE)1 LB. 96% LEAN GROUND BEEF1/4 CUP EGG SUBSTITUTE1/2 PKG. LIPTON ONION SOUP MIX3/4 CUP ITALIAN BREAD CRUMBS1 CUP FROZEN CORN DEFROSTED3 TBSP KETCHUP1/2 CUP WATER8 OZ CAN TOMATO SAUCEDASH OF SALT AND PEPPER1 OZ. SHREDDED REDUCED 4 CHEESE MEXICAN STYLE
WASH AND CUT THE PEPPERS IN HALF AND SEED. PAR-BOIL IN POT OF WATER, DRAIN.
POUR 1/2 OF THE TOMATO SAUCE IN THE BOTTOM OF A 9 X 12 PAN AND PLACE THE PEPPER HALVES OVER THE SAUCE.
MIX TOGETHER THE GROUND BEEF, EGG SUBSTITUTE, SOUP MIX, BREAD CRUMBS, CORN, KETCHUP, AND WATER.
DIVIDE THE MIXTURE IN FOURTHS AND PLACE ONE FOURTH ON EACH 1/2 OF PEPPER. POUR THE REMAINING TOMATO SAUCE OVER EACH STUFFED PEPPER. SPRINKLE WITH PEPPER AND SALT. ADD ABOUT 1/2 CUP WATER TO THE BOTTOM OF THE PAN. COVER WITH FOIL AND BAKE 30 MINUTES AT 350. UNCOVER & SPRINKLE THE CHEESE EQUALLY OVER THE STUFFED PEPPERS AND RETURN TO THE OVEN FOR AN ADDITIONAL 15 MINUTES.
SERVES 8 OR 4 VERY LARGE PORTIONS.
NUTRITIONAL FACTS BASED ON 8 SERVINGS.
Number of Servings: 8
Recipe submitted by SparkPeople user BABUBEE.
POUR 1/2 OF THE TOMATO SAUCE IN THE BOTTOM OF A 9 X 12 PAN AND PLACE THE PEPPER HALVES OVER THE SAUCE.
MIX TOGETHER THE GROUND BEEF, EGG SUBSTITUTE, SOUP MIX, BREAD CRUMBS, CORN, KETCHUP, AND WATER.
DIVIDE THE MIXTURE IN FOURTHS AND PLACE ONE FOURTH ON EACH 1/2 OF PEPPER. POUR THE REMAINING TOMATO SAUCE OVER EACH STUFFED PEPPER. SPRINKLE WITH PEPPER AND SALT. ADD ABOUT 1/2 CUP WATER TO THE BOTTOM OF THE PAN. COVER WITH FOIL AND BAKE 30 MINUTES AT 350. UNCOVER & SPRINKLE THE CHEESE EQUALLY OVER THE STUFFED PEPPERS AND RETURN TO THE OVEN FOR AN ADDITIONAL 15 MINUTES.
SERVES 8 OR 4 VERY LARGE PORTIONS.
NUTRITIONAL FACTS BASED ON 8 SERVINGS.
Number of Servings: 8
Recipe submitted by SparkPeople user BABUBEE.
Nutritional Info Amount Per Serving
- Calories: 174.5
- Total Fat: 3.9 g
- Cholesterol: 30.0 mg
- Sodium: 783.8 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 1.9 g
- Protein: 16.6 g
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