Stuffed Green Bell Peppers

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 374.9
  • Total Fat: 22.8 g
  • Cholesterol: 81.8 mg
  • Sodium: 591.7 mg
  • Total Carbs: 18.9 g
  • Dietary Fiber: 4.6 g
  • Protein: 24.2 g

View full nutritional breakdown of Stuffed Green Bell Peppers calories by ingredient
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Introduction

While not the most healthy dish on the planet, I've removed some of the sodium content by using half fresh tomatoes, half canned. I removed a LOT of cheese from the standard dish, opting for a single slice on top of each pepper.

One serving is one pepper. Be forewarned!
While not the most healthy dish on the planet, I've removed some of the sodium content by using half fresh tomatoes, half canned. I removed a LOT of cheese from the standard dish, opting for a single slice on top of each pepper.

One serving is one pepper. Be forewarned!

Number of Servings: 9

Ingredients

    10 green bell peppers (9 should have flattish bases for stuffing)
    1 14.5 oz can of diced tomatoes
    5 (roughly) medium-sized roma tomatoes (equivalent to about 15 oz)
    3/4 cup white long-grain rice
    3/4 cup water
    1.5 cup chopped onions
    2 cloves garlic, chopped
    1.5 lbs ground beef (15% fat)
    1 tsp salt
    a dash of black pepper
    1.5 tsp Worcestershire sauce
    9 slices of cheddar cheese

Directions

Cut tops from 9 green peppers; discard seeds and membranes. Chop the remaining tops and the 10th pepper, set aside.

In a large pot of boiling water, cook the peppers for approx. 5 minutes to lightly soften. Remove, invert to drain well. When dry, sprinkle the inside lightly with salt.

In a large skillet, cook ground beef, chopped pepper, onion, and garlic until meat is browned and vegetables are tender. Drain off excess fat. Add undrained can of diced tomatoes, fresh tomatoes (seeds optional), uncooked rice, the remaining salt, the Worcestershire sauce, and a dash of pepper. Bring to boiling, reduce heat, cover. Simmer for about 20 minutes or until rice is tender.

Stuff peppers with meat mixture, place in a baking dish. Cover. Bake for 30 minutes in a 350-degree oven. Five minutes before it's done, take the cover off and put a slice of cheese on top of each pepper so it can melt in the oven. Serve.

Serving Size: Makes 9 stuffed bell peppers.

Number of Servings: 9

Recipe submitted by SparkPeople user LADYPIXEL.

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