Renee's Spicy Stuffed Peppers 2011
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 561.3
- Total Fat: 37.0 g
- Cholesterol: 107.6 mg
- Sodium: 869.7 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 6.0 g
- Protein: 28.6 g
View full nutritional breakdown of Renee's Spicy Stuffed Peppers 2011 calories by ingredient
Introduction
A twist on traditional stuffed peppers. These peppers are packed with flavor and a punch of spice, and are very satisfying. While not the lowest in calories, you could easily substitute turkey for beef, and use a lowfat cheese (or no cheese) if desired. This was somewhat of a "treat" made as is, and even so, is not an ENORMOUS emout of calrories considering the serving size. A twist on traditional stuffed peppers. These peppers are packed with flavor and a punch of spice, and are very satisfying. While not the lowest in calories, you could easily substitute turkey for beef, and use a lowfat cheese (or no cheese) if desired. This was somewhat of a "treat" made as is, and even so, is not an ENORMOUS emout of calrories considering the serving size.Number of Servings: 4
Ingredients
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Ingredients:
*Peppers, sweet, red, fresh, 4 medium (approx 2-3/4" long, 2-1/2" (remove)
Ground beef, 16 oz (remove)
*Brown Rice Minute Rice Prepared, 1 cup (remove)
Onions, raw, .5 cup, chopped (remove)
Tomato Paste, 1 can (6 oz) (remove)
*Diced Tomatoes with green chilis, 1.2 cup (remove)
Garlic powder, 1 tbsp (remove)
*Franks - Red Hot Original Sauce, 3 tsp (remove)
*Hormel Real Bacon Bits, 4 tbsp (remove)
Garlic, 3 clove (remove)
Hormel Bacon Bits (optional)
Directions
Cook rice as directed. Sautee Onions and garlic for 2-3 minutes or until onions are clear. Add into skillet one lb of ground beef. As it browns, season generously with salt, pepper, italian seasoning, hot sauce, and a dash of worstershire sauce. I added the hormel bacon bits in at this point....this is optional, but I thought it gave the meat a nice added layer of flavor. Meanwhile, mix the can of diced tomatoes/green chillis with one small can of tomato paste. (you can use tomato sauce instead of paste, but I didn't have any.) Spread a thin layer of the tomato mixture into a 9X13 baking dish. Cut the peppers in half lengthwise, remove stems, and clean out seeds and membranes and discard. Once the meat has browned and is seasoned to taste, mix the rice and tomato mixture into the skillet. Once mixed, adjust seasoning if needed. I like it a bit spicy, so I added some additional hot sauce and a bit of salt at this point. Scoop mixture into each of the pepper halves, place into glass dish, and bake COVERED for 45 minutes at 400 degrees. If desired, during last 10 minutes of cooking, uncover peppers and sprinkle with cheese until melted. Makes 4 servings (Two halves per person.)
Number of Servings: 4
Recipe submitted by SparkPeople user VOLLEYRB.
Number of Servings: 4
Recipe submitted by SparkPeople user VOLLEYRB.
