STUFFED GREEN PEPPERS
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 267.6
- Total Fat: 17.9 g
- Cholesterol: 28.3 mg
- Sodium: 43.3 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 4.0 g
- Protein: 9.7 g
View full nutritional breakdown of STUFFED GREEN PEPPERS calories by ingredient
Introduction
A NICE LOW CAL DINNER OR LUNCH A NICE LOW CAL DINNER OR LUNCHNumber of Servings: 6
Ingredients
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4-6 green peppers
.5lb ground beef
1 large onion (diced)
1 can tomato sauce
2 medium tomatos, diced (or 1 cup)
1/2 cup dry brown rice
2 cloves chopped garlic
1/4 cup extra light olive oil
2tsp thyme
2tsp oregano
2tsp basil
mozzarella cheese is optional and not included in nutrition info.
you may also use 2 cups diced tomatos in a can instead of fresh tomatos and sauce.
Directions
makes 6 stuffed green bell peppers (small), or 4 large.
heat oil in skillet/medium pan.
add diced onion and garlic. once browned, add ground beef and (chop into small pieces.) season with 1tsp each of thyme, oregano, and basil. (you can drain out excess oil and fat before seasoning!)
dice tomatos and add to tomato sauce in measuring cup. add 1 1/2 cup of mixture to meat mixture, reserve 1/2 cup.
put 1/2 cup brown rice into a 2 cup measuring cup. fill water up to 2cup line. cover with clear plastic wrap tightly, place measuring cup in small bowl, and microwave for 4 minutes on high. some water will spill out. let cool in microwave while cooking meat, and rice will fluff on its own.
add rice to meat and tomato mixture. add the rest of seasoning as needed (the fresh tomatoes can make the mixture a little bland).
cut tops off green peppers and take out seeds. boil in water for 10-15 min (until they turn a dull green).
remove from water, and stuff with mixture. put all stuffed peppers into a casserole dish. pour the rest of tomato mixture over peppers. add 1/2 cup water to the bottom of dish (or 1/4 water, 1/4 white wine for added flavor). cover with foil, and bake in oven at 350 for 30-45min. remove foil, and bake an additional 5-10min.
voila! the peppers are very filling and are pretty tasty! you may season with some salt and pepper if you wish. cheese is delicious when mixed in with the filling.
i bake my peppers with some zucchini slices in the bottom of the casserole dish. it makes for a nice side with minimal additional work. i like to add a little seasoning on top of the zucchini as well (but no salt).
enjoy!!
Number of Servings: 6
Recipe submitted by SparkPeople user DANIELLEVWS.
heat oil in skillet/medium pan.
add diced onion and garlic. once browned, add ground beef and (chop into small pieces.) season with 1tsp each of thyme, oregano, and basil. (you can drain out excess oil and fat before seasoning!)
dice tomatos and add to tomato sauce in measuring cup. add 1 1/2 cup of mixture to meat mixture, reserve 1/2 cup.
put 1/2 cup brown rice into a 2 cup measuring cup. fill water up to 2cup line. cover with clear plastic wrap tightly, place measuring cup in small bowl, and microwave for 4 minutes on high. some water will spill out. let cool in microwave while cooking meat, and rice will fluff on its own.
add rice to meat and tomato mixture. add the rest of seasoning as needed (the fresh tomatoes can make the mixture a little bland).
cut tops off green peppers and take out seeds. boil in water for 10-15 min (until they turn a dull green).
remove from water, and stuff with mixture. put all stuffed peppers into a casserole dish. pour the rest of tomato mixture over peppers. add 1/2 cup water to the bottom of dish (or 1/4 water, 1/4 white wine for added flavor). cover with foil, and bake in oven at 350 for 30-45min. remove foil, and bake an additional 5-10min.
voila! the peppers are very filling and are pretty tasty! you may season with some salt and pepper if you wish. cheese is delicious when mixed in with the filling.
i bake my peppers with some zucchini slices in the bottom of the casserole dish. it makes for a nice side with minimal additional work. i like to add a little seasoning on top of the zucchini as well (but no salt).
enjoy!!
Number of Servings: 6
Recipe submitted by SparkPeople user DANIELLEVWS.
Member Ratings For This Recipe
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