Leftover Wild Rice Stuffed Peppers
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 231.4
- Total Fat: 13.6 g
- Cholesterol: 39.1 mg
- Sodium: 56.4 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 3.2 g
- Protein: 13.9 g
View full nutritional breakdown of Leftover Wild Rice Stuffed Peppers calories by ingredient
Introduction
We often end up with a bit of wild rice left over. This recipe satisfies my husband's love of meat while I get to add lots of grains and vegetables. We often end up with a bit of wild rice left over. This recipe satisfies my husband's love of meat while I get to add lots of grains and vegetables.Number of Servings: 4
Ingredients
-
4 medium bell peppers (I use multiple colors)
.5 lb extra lean ground beef (4% fat)
2/3 cup cooked wild rice (Lundgren’s Mixed)
.25 cup cooked lentils
.5 cup chopped spinach
1 T olive oil
Herbs de Provence
Directions
Clean the bell peppers and remove the stem and seeds. Leave enough room to spoon in the mixture.
Brown the ground beef. Drain any extra fat. I add this because my husband likes meat. I would enjoy it just as much with no meat for a vegetarian option.
Stir in the wild rice, lentils, spinach, olive oil and Herbs de Provence (about 1 Tbsp).
Spoon the beef/grains/vegetables mixture into the peppers. Place in a glass dish (preferably fit tightly). I put a bit of water in the bottom, maybe 1 inch.
At this point, you can store them in the refrigerator for a couple of days or cook immediately.
Bake at 350 degrees until the peppers are tender, but not mushy and the contents are hot. Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user KORHONEN.
Brown the ground beef. Drain any extra fat. I add this because my husband likes meat. I would enjoy it just as much with no meat for a vegetarian option.
Stir in the wild rice, lentils, spinach, olive oil and Herbs de Provence (about 1 Tbsp).
Spoon the beef/grains/vegetables mixture into the peppers. Place in a glass dish (preferably fit tightly). I put a bit of water in the bottom, maybe 1 inch.
At this point, you can store them in the refrigerator for a couple of days or cook immediately.
Bake at 350 degrees until the peppers are tender, but not mushy and the contents are hot. Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user KORHONEN.