Stuffed Peppers

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 326.0
  • Total Fat: 12.6 g
  • Cholesterol: 42.5 mg
  • Sodium: 476.6 mg
  • Total Carbs: 43.9 g
  • Dietary Fiber: 13.6 g
  • Protein: 15.0 g

View full nutritional breakdown of Stuffed Peppers calories by ingredient
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Rice is replaced by Squash Rice is replaced by Squash
Number of Servings: 4



    Squash 3 cups
    (any type you enjoy) baked and removed from peel
    Ground beef, lean, 1 cup cooked, drained and rinsed
    Zucchini, 2 cup, chopped
    Canned Tomatoes, 1 large can with or without spices
    Basil, 1 tbsp(optional)
    Oregano, ground, 1 tsp(optional)
    Use any spice you prefer
    *Peppers, sweet, red, fresh, 6 round med/large


Freezes well.
I divide into lunch/supper containers, thaw and reheat


cook ground beef, drain and rinse
bake squash in oven 350F for 1 hour or until squash feels soft inside using fork.
mix beef, squash and zucchini and any spices together, mound in hollowed peppers.
place in baking dish and pour tomatoes over. cook in 350 over for 1 hour.

Serving Size: 6 peppers for serving of 1 & 1/2 pepper per serving

Number of Servings: 4

Recipe submitted by SparkPeople user BYTAUTAS.

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