Stuffed Bell Peppers
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 503.7
- Total Fat: 29.0 g
- Cholesterol: 97.5 mg
- Sodium: 843.6 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 4.7 g
- Protein: 37.7 g
View full nutritional breakdown of Stuffed Bell Peppers calories by ingredient
Introduction
This recipe is adapted from several others which I combined and adjusted to my own preference. It's easy to play around with ingredients, so have fun! This recipe is adapted from several others which I combined and adjusted to my own preference. It's easy to play around with ingredients, so have fun!Number of Servings: 4
Ingredients
-
4 large red bell peppers
1 lb extra lean ground turkey
4 tbsp extra virgin olive oil
1/3 cup chopped red onions
5 cloves chopped garlic
1/2 tsp salt
dash of pepper
1 tsp fresh or dried oregano
1 1-lb can of diced tomatoes (2 cups)
1/2 cup water
1/2 cup Uncle Ben’s Converted Rice
1 tsp Worcestershire Sauce
6 oz pepper jack (or sharp cheddar) cheese, plus a little extra to top the peppers
Directions
1. Cut tops off peppers; remove seeds and membrane
2. Sprinkle the inside of the peppers (lightly) with salt
3. Heat olive oil in a large skillet over medium heat
4. Add onions & garlic; cook, stirring often, until soft & translucent (about 5 min)
5. Add meat; mash it all up and cook until lightly browned/no pink
6. Add salt, pepper, tomatoes, green chiles, water, rice, oregano and Worcestershire sauce
7. Cover & simmer until rice is tender, about 20 min
8. Stir in cheese until melted
9. Stuff peppers and add a bit of extra cheese on top, if desired
10. Stand peppers in a baking dish or cookie sheet with sides
11. Bake uncovered for 25-30 minutes
Makes 4 servings and can be easily halved to serve two.
Note: This is a spicier version because it includes pepper jack cheese and diced green chiles; you can omit the chiles and substitute cheddar cheese for a more mild (but still tasty) meal.
Number of Servings: 4
Recipe submitted by SparkPeople user TRCARNES.
2. Sprinkle the inside of the peppers (lightly) with salt
3. Heat olive oil in a large skillet over medium heat
4. Add onions & garlic; cook, stirring often, until soft & translucent (about 5 min)
5. Add meat; mash it all up and cook until lightly browned/no pink
6. Add salt, pepper, tomatoes, green chiles, water, rice, oregano and Worcestershire sauce
7. Cover & simmer until rice is tender, about 20 min
8. Stir in cheese until melted
9. Stuff peppers and add a bit of extra cheese on top, if desired
10. Stand peppers in a baking dish or cookie sheet with sides
11. Bake uncovered for 25-30 minutes
Makes 4 servings and can be easily halved to serve two.
Note: This is a spicier version because it includes pepper jack cheese and diced green chiles; you can omit the chiles and substitute cheddar cheese for a more mild (but still tasty) meal.
Number of Servings: 4
Recipe submitted by SparkPeople user TRCARNES.
Member Ratings For This Recipe
-
CD1638981
-
ARTJAC
-
ZRIE014
-
DEBSTU68
-
SMEEATON