Stuffed Peppers
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 407.5
- Total Fat: 18.8 g
- Cholesterol: 101.5 mg
- Sodium: 397.7 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 4.0 g
- Protein: 32.9 g
View full nutritional breakdown of Stuffed Peppers calories by ingredient
Introduction
A delicious and filling meal that can be accompanied by a salad. A delicious and filling meal that can be accompanied by a salad.Number of Servings: 6
Ingredients
-
2 lbs extra lean ground beef
6 large red bell peppers
1/2 a white or yellow onion
4 cloves garlic
1 can of diced tomatoes
90 grams of low fat (95% fat free) Philadelphia Cream Cheese in Herb and Garlic
1.5 Cups Cooked Basmatti Rice
1 tsp pepper
1 tbsp butter
3 tsp Braggs All Purpose Liquid Soy Seasoning
Directions
1. Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water.
2. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
3. Heat butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and minced garlic for about 5 minutes, or until vegetables are tender. Add tomatoes, and 1/4 tsp pepper. Simmer for about 10 minutes.
3. In a large mixing bowl, combie remaining 3/4 teaspoon pepper, and Braggs. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well.
4. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers.
5.Bake at 350° for 55 to 65 minutes. Top stuffed peppers with 15 grams of cream cheese each just before peppers are done; bake until cheese is bubbling and brown.
of 1 bell pepper each
2. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
3. Heat butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and minced garlic for about 5 minutes, or until vegetables are tender. Add tomatoes, and 1/4 tsp pepper. Simmer for about 10 minutes.
3. In a large mixing bowl, combie remaining 3/4 teaspoon pepper, and Braggs. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well.
4. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers.
5.Bake at 350° for 55 to 65 minutes. Top stuffed peppers with 15 grams of cream cheese each just before peppers are done; bake until cheese is bubbling and brown.
of 1 bell pepper each