*Stuffed Bell Pepper
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Ground beef, lean, 8 oz (remove)*Turkey, Ground turkey, 93% lean, 8 oz (remove)Onions, raw, .25 cup, chopped*White Rice, medium grain, .5 cup Tomato Soup, 1 can (10.75 oz) Oregano, ground, 1 tbsp Basil, 1 tbsp Garlic powder, .5 tbsp *Onion powder, .5 tbsp Salt, .5 tsp Pepper, black, .5 tsp Mozzarella Cheese, part skim milk, 4 oz
Pre pair Rice according to directions
Pre heat Oven to 350
Brown a 1/2 pound of Beef & 1/2 pound of Turkey. Add the onion, basil, oregano, Salt & Pepper. Drain after mixture is browned. Add cooked rice, and can of Tomato Soup, mix well.
Wash Peppers cut in 1/2 length wise (or purchase 4 smaller peppers) remove stem, seeds and membranes. Rinse again to get all seeds out. Pat dry. Stuff the meat mixture into peppers, cover with foil. Bake for 30 minutes.
Remove foil top with 1 ounce mozzarella cheese each pepper, cook for 15 more minute or until cheese is melted and lightly browned.
Number of Servings: 4
Recipe submitted by SparkPeople user ROBINWA.
Pre heat Oven to 350
Brown a 1/2 pound of Beef & 1/2 pound of Turkey. Add the onion, basil, oregano, Salt & Pepper. Drain after mixture is browned. Add cooked rice, and can of Tomato Soup, mix well.
Wash Peppers cut in 1/2 length wise (or purchase 4 smaller peppers) remove stem, seeds and membranes. Rinse again to get all seeds out. Pat dry. Stuff the meat mixture into peppers, cover with foil. Bake for 30 minutes.
Remove foil top with 1 ounce mozzarella cheese each pepper, cook for 15 more minute or until cheese is melted and lightly browned.
Number of Servings: 4
Recipe submitted by SparkPeople user ROBINWA.
Nutritional Info Amount Per Serving
- Calories: 397.2
- Total Fat: 19.0 g
- Cholesterol: 95.6 mg
- Sodium: 925.8 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 3.5 g
- Protein: 31.5 g
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