Stuffed Bell Peppers
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 226.9
- Total Fat: 10.2 g
- Cholesterol: 34.0 mg
- Sodium: 397.2 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 3.0 g
- Protein: 10.1 g
View full nutritional breakdown of Stuffed Bell Peppers calories by ingredient
Introduction
My husband loves them, and much better alternative to stuffed cabbage, that he just should NOT be allowed to eat!!Can also pre-bake peppers at 450 for 15 minutes before filling, then cook again for about 10 minutes after stuffed and they are ready to eat. I've found after a few tries, that wrapping them in foil makes for softer peppers, and closer to my level of cooking skill. It might be me or I'd like to blame my oven - but otherwise I kept burning my peppers! My husband loves them, and much better alternative to stuffed cabbage, that he just should NOT be allowed to eat!!
Can also pre-bake peppers at 450 for 15 minutes before filling, then cook again for about 10 minutes after stuffed and they are ready to eat. I've found after a few tries, that wrapping them in foil makes for softer peppers, and closer to my level of cooking skill. It might be me or I'd like to blame my oven - but otherwise I kept burning my peppers!
Number of Servings: 10
Ingredients
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1 lb lean ground beef
5 large bell peppers, red
1 14 oz can diced tomatoes
2 c cooked brown rice
1/2 med onion
1 tsp minced garlic
1 tbs oregano
1 tbs basil
Directions
*Preheat oven to 350
*In non-stick skillet, add onions and garlic. Cook on medium-high about 5 minutes
*Split bell peppers lengthwise and remove seeds.
*Add beef and cook thoroughly, drain grease from pan
*Add tomatoes, herbs, and rice. Mix well
*Divide mixture into the pepper halves.
*Place in baking dish and cover in foil or wrap individually in foil.
*Bake for 30-35 minutes.
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*In non-stick skillet, add onions and garlic. Cook on medium-high about 5 minutes
*Split bell peppers lengthwise and remove seeds.
*Add beef and cook thoroughly, drain grease from pan
*Add tomatoes, herbs, and rice. Mix well
*Divide mixture into the pepper halves.
*Place in baking dish and cover in foil or wrap individually in foil.
*Bake for 30-35 minutes.
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Member Ratings For This Recipe
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YOGOGIRL
This is very close to a recipe I've made for years and is one of our favorites. A couple of changes I have is I blanch the peppers in boiling water for 3 minutes before filling. I include 1/2 C water at the time I add the tomatoes and rice-cook 20 min till rice is tender;add 1/4 C cheese, then bake. - 3/29/11
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MAMAPIXIE1
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MEGANRAE4
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PATSYMICHAEL
The receipe is inconsistant, eg. is the ground beef lean? Is the rice cooked prior? It could be healthier using brown rice, turkey or lean ground beef even ground round. Provolone low fat would compliment this dish very nicely.
Although I did enjoy it. - 10/2/09
Reply from CD5525647 (10/2/09)
Thanks for the tips. I actually made this yesterday and hesitated at the rice myself. It seems everytime I make it, I do it a little different. Next time, I'm going to try your suggestions, thanks!!
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12KNOW
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RAYCHILL87
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DEEGRAM
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BPOPE20101
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ROBINSJU
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TOUDLES
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AUTUTMNLYNN2