Rumbamel's Stuffed Pepper Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 232.2
  • Total Fat: 4.9 g
  • Cholesterol: 52.9 mg
  • Sodium: 667.1 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 2.4 g
  • Protein: 29.6 g

View full nutritional breakdown of Rumbamel's Stuffed Pepper Casserole calories by ingredient


Introduction

I often make stuffed peppers, but it is a lot of work. I decided to make a casserole instead. Other than all the cutting, this is much better than the boiling of the peppers of my last recipe. I often make stuffed peppers, but it is a lot of work. I decided to make a casserole instead. Other than all the cutting, this is much better than the boiling of the peppers of my last recipe.
Number of Servings: 6

Ingredients

    -15.5 oz diced green bell peppers, about 3 large ones
    -2 1/2 lbs lean ground turkey
    -1 1/2 - 2 cloves minced fresh garlic
    -1 1/2 C mince or diced chopped fresh onion, I use white
    -1 can, 8 oz Hunts tomato sauce
    -1 can, 14.5 diced tomatoes
    -1/3 C Quaker quick cooking barley(this is 1/3 c raw/dry added to the mix to boil with the moisture)
    -1 C Sargento reduced fat mexican cheese or any other reduced fat cheese you like

Directions

---Brown the meat in a large skillet over medium heat. Add the onions, garlic and spices. Stir often to break up the meat. Cook until onions are almost translucent, stirring often. Then add the bell peppers, stir well and cover. Let cook about 5 minutes stirring once or twice. Add the sauce and tomatoes, stir. Bring to a boil and then add the barley. Stir, cover and then simmer for 10 minutes.

---Turn off heat and stir in the cheese.

---Makes 6.5 servings of 1 C each.

---Enjoy!!


Serving Size: Makes 6.5 servings of 1 C each