Stuffed Peppers with Brown Rice
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
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
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