Stuffed Green Peppers - Lower Fat and Spicy!

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 410.8
  • Total Fat: 10.7 g
  • Cholesterol: 63.3 mg
  • Sodium: 1,488.7 mg
  • Total Carbs: 48.0 g
  • Dietary Fiber: 5.3 g
  • Protein: 31.4 g

View full nutritional breakdown of Stuffed Green Peppers - Lower Fat and Spicy! calories by ingredient


Introduction

These peppers include jalapeno in the meat mixture but you can adjust the amount or leave it out all together. We also delete the salt but I leave that up to you. These peppers include jalapeno in the meat mixture but you can adjust the amount or leave it out all together. We also delete the salt but I leave that up to you.
Number of Servings: 6

Ingredients




    2 Red Bell Peppers,
    2 Yellow Bell Peppers
    2 Green or Orange Bell peppers
    Jalapeno Peppers, 2 peppers, minced
    96% Lean Ground Beef - 1.25 lbs.
    Scallions, raw, 1/3 cup, chopped
    *Fresh Garlic, 2 cloves, minced
    Salt, 1 tsp
    Pepper, black, 1 tsp
    meijer naturals diced tomatoes with green chilis - one 14.5 ounce can
    *Cumin (ground), 1 TBS.
    Lea & Perrins, Worcestershire Sauce, 1 tsp
    White Rice, long grain, 1/2 cup (not cooked)
    *cheese mild cheddar reduced fat (sargento), 1 cup
    *Campbell's condensed, heart healthy tomato soup, 2 cans
    1/2 cup water

Directions

Cut the tops off the bell peppers (reserve) and clean seeds from interiors. Bring a large pot of water to a boil. Submerge prepped peppers and let cook for 5 minutes. Remove and set on paper towel to drain. Discard the stem from the pepper tops and chop the tops into small dice. Prep the scallions, garlic, and jalapenos. Place diced peppers (hot and bell), garlic, and scallions in a large saute pan with the beef. Cook over low to medium heat until beef is no longer pink. Drain mixture and return to pan. Add salt, pepper, tomatoes, rice, 1/2 cup water, cumin and worcestershire sauce, stirring to combine. Cover and simmer 15 minutes until rice is tender. (Preheat oven to 350) Remove from filling from heat. Stir in cheese. Place peppers in a baking dish deep enough to support their sides. Fill each pepper with the filling mixture. Thin soup with about a 1/4 cup water until it is the consistency of gravy. Pour over peppers. Cover the dish and bake in a 350 oven for 35 minutes.

Serving Size: Makes six servings (1 pepper)

Number of Servings: 6

Recipe submitted by SparkPeople user NONSPURIOUS.