Stuffed Bell Peppers
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 383.9
- Total Fat: 11.6 g
- Cholesterol: 68.0 mg
- Sodium: 682.8 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 4.0 g
- Protein: 28.7 g
View full nutritional breakdown of Stuffed Bell Peppers calories by ingredient
Introduction
Bell peppers are stuffed with a mixture of ground beef, onion, tomatoes, rice and cheese, then baked with a tomato soup base Bell peppers are stuffed with a mixture of ground beef, onion, tomatoes, rice and cheese, then baked with a tomato soup baseNumber of Servings: 5
Ingredients
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4 bell peppers (any color you choose)
1 pound of lean ground beef
1/3 cup chopped onion (1.5 tbsp dried)
salt & pepper to taste
1 (14.5 ounce) can diced tomatoes
1 tsp Worcestershire sauce
3/4 cup uncooked rice
3/4 cup water
1 cup 2% shredded sharp Cheddar cheese
1 (10.75 ounce) can Campbells Healthy Request Tomato Soup
**You will probably have some filling left over, which is why I showed this as 5 servings**
Directions
Makes 5 servings
1. Preheat oven to 350. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper and set aside.
2. In a large skillet, saute beef and onions for 5 minutes, or untill beef is no longer pink. Drain off excess fat and season with salt and pepper. Stir in tomatoes, rice, water and Worcestershire sauce. Cover and simmer for 15 minutes, or until rice is tender. Remove from heat and stir in the cheese.
3. Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine soup with just enough water to make the soup a gravy consistency. Pour over peppers. Top with extra cheese if desired.
4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
Number of Servings: 5
Recipe submitted by SparkPeople user KIMBERLYH81.
1. Preheat oven to 350. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper and set aside.
2. In a large skillet, saute beef and onions for 5 minutes, or untill beef is no longer pink. Drain off excess fat and season with salt and pepper. Stir in tomatoes, rice, water and Worcestershire sauce. Cover and simmer for 15 minutes, or until rice is tender. Remove from heat and stir in the cheese.
3. Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine soup with just enough water to make the soup a gravy consistency. Pour over peppers. Top with extra cheese if desired.
4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
Number of Servings: 5
Recipe submitted by SparkPeople user KIMBERLYH81.