Stuffed Peppers with Brown Rice

Stuffed Peppers with Brown Rice
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 189.9
  • Total Fat: 11.8 g
  • Cholesterol: 42.4 mg
  • Sodium: 85.0 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 2.5 g
  • Protein: 11.8 g

View full nutritional breakdown of Stuffed Peppers with Brown Rice calories by ingredient
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Introduction

Cut peppers in half and remove tops and seeds. In a large kettle, bring water to boil; cook peppers for 5 minutes. Remove and drain. Cook rice according to package directions.

In a large skillet, cook beef, garlic and onion over medium heat until no longer pink; drain, return beef to pan and add the tomato sauce, herbs, salt and pepper; Spoon rice mixture into peppers. Place in a shallow ungreased baking dish or casserole.

Bake uncovered, at 375 for 20-30 minutes.

Yield 4 servings
Cut peppers in half and remove tops and seeds. In a large kettle, bring water to boil; cook peppers for 5 minutes. Remove and drain. Cook rice according to package directions.

In a large skillet, cook beef, garlic and onion over medium heat until no longer pink; drain, return beef to pan and add the tomato sauce, herbs, salt and pepper; Spoon rice mixture into peppers. Place in a shallow ungreased baking dish or casserole.

Bake uncovered, at 375 for 20-30 minutes.

Yield 4 servings

Number of Servings: 4

Ingredients

    2 - Large Red, Yellow or Green Peppers
    1/2 - Cup Brown Rice (cooked according to package)
    1 - Garlic Clove
    1/2 lb. Lean Ground Beef
    1 - Medium Onion (chopped)
    1 - 8 oz Tomato Sauce (low sodium)
    1/4 - tsp. Basil (dried)
    1/4 - tsp. Oregano (dried)
    1/4 - tsp. Thyme (dried)
    1/2 - tsp. Salt (sea or kosher)
    Pepper to taste

Tips

Yield 4 Servings


Directions

Cut peppers in half and remove tops and seeds.

In a large kettle, bring water to boil; cook peppers for 5 minutes. Remove and drain.

Cook rice according to package directions.

In a large skillet, cook ground beef, 1 garlic clove and onion over medium heat until no longer pink; drain.

Add the tomato sauce, herbs, salt and pepper.

Spoon rice mixture into peppers.

Place stuffed peppers in a shallow ungreased baking dish or casserole.

Bake uncovered, at 375 for 15-20 minutes.

Yield 4 servings

Serving Size: makes 4 peppers one per serving

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