Roasted Red Stuffed Peppers
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 358.2
- Total Fat: 16.8 g
- Cholesterol: 148.9 mg
- Sodium: 646.8 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 4.6 g
- Protein: 28.0 g
View full nutritional breakdown of Roasted Red Stuffed Peppers calories by ingredient
Number of Servings: 7
Ingredients
-
2 C. Cooked Brown Rice
4 large Red Peppers
2 T. Extra Virgin Olive Oil
1 Large onion
2 Large Celery Stocks
2 T. minced Garlic (about 8 large cloves)
1 Pint Grape or Cherry Tomatoes
5 oz Mushrooms
1 tsp. Salt
1/2 tsp. Black Pepper
1 tsp. Italian Seasoning
1 C. 2% Shredded Mozzarella*
2 oz Feta cheese*
1.25 lb package Ground Turkey**
2 eggs
Directions
Cook rice (1 Cup dry) according to package directions.
Cut Peppers in half, from top to bottom. Carefully cut out or break off seed cluster, and trim inner veins off. Set 7 of 8 halves aside.
Fine chop the 8th half of pepper, onion, and celery. Mince garlic if using fresh. Heat half of oil in large non-stick skillet on medium-high heat. Add chopped veggies. Sautee until slightly tender.
Meanwhile, halve or quarter tomatoes (depending on size) Add to pan, stir. Turn heat down to Medium. Slice mushrooms. Add salt, pepper, and Italian seasoning to pan. Stir. Add Mushrooms, cook 5 minutes. Set aside in large bowl.
Add remaining oil to pan with turkey, cook (making sure to break up) until no longer pink. Add to bowl of veggies. Add rice, cheeses, and beaten eggs. Stir to combine thoroughly.
Evenly distribute into pepper halves. Grill on aluminum foil, on lowest heat, turning once, until peppers start to soften and wrinkle, about 30 minutes. Expect caramelizing to occur on bottom of pepper.
*Fat Free Cheeses will bring down the fat content to make this meal even healthier!
**Leaving out the burger makes an awesome low calorie Vegetarian Supper!
Number of Servings: 7
Recipe submitted by SparkPeople user GOLDDUSTMOMMY.
Cut Peppers in half, from top to bottom. Carefully cut out or break off seed cluster, and trim inner veins off. Set 7 of 8 halves aside.
Fine chop the 8th half of pepper, onion, and celery. Mince garlic if using fresh. Heat half of oil in large non-stick skillet on medium-high heat. Add chopped veggies. Sautee until slightly tender.
Meanwhile, halve or quarter tomatoes (depending on size) Add to pan, stir. Turn heat down to Medium. Slice mushrooms. Add salt, pepper, and Italian seasoning to pan. Stir. Add Mushrooms, cook 5 minutes. Set aside in large bowl.
Add remaining oil to pan with turkey, cook (making sure to break up) until no longer pink. Add to bowl of veggies. Add rice, cheeses, and beaten eggs. Stir to combine thoroughly.
Evenly distribute into pepper halves. Grill on aluminum foil, on lowest heat, turning once, until peppers start to soften and wrinkle, about 30 minutes. Expect caramelizing to occur on bottom of pepper.
*Fat Free Cheeses will bring down the fat content to make this meal even healthier!
**Leaving out the burger makes an awesome low calorie Vegetarian Supper!
Number of Servings: 7
Recipe submitted by SparkPeople user GOLDDUSTMOMMY.